Big Buns with Beef and Radish Stuffing
by sammi shrimp
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. After the fermented dough, add an appropriate amount of small soda and knead to release the gas, and wake up for about ten minutes. (After the yeast is dissolved in warm water, pour it into the flour, add an appropriate amount of warm water to mix the noodles, and place it in a sunny place. It will be ready in two hours)
2. Harmonized bun stuffing (the beef stuffing is ready-made, after rolling the radish into silk, blanch it with boiling water, squeeze the excess water with water, add beef, oil, green onion, salt, MSG and good stuffing)
3. The noodles that wake up are kneaded into long strips and pulled into even noodles
4. After kneading the dough into a dough, roll it out into a dough, thick in the middle and thinner around the sides
5. Add stuffing, squeeze aside, squeeze into a bun shape!
6. Proof the cooked buns for the second time, ten to fifteen minutes.
7. After the water in the steamer boils, add the steamed buns to steam. After SAIC, the steamed buns will be cooked in fifteen minutes. Don't rush the pot. Turn off the heat and start the pot again in five minutes.
