Braised Pork Bun
1.
Prepare the ingredients for minced meat
2.
Weigh the flour and yeast for later use
3.
Stir the yeast with warm water and let it stand for 5 minutes
4.
Add yeast water and appropriate amount of warm water to the flour, stir it into flocs and knead it into a smooth dough, cover it with plastic wrap, and ferment for about 2 hours
5.
Mushrooms, carrots, and pork mince, ginger, shallots, and garlic are finely chopped and set aside
6.
Prepare the brine
7.
Put oil in the pot, put the ginger, shallots, and garlic into the pot and fry it to get the fragrance
8.
Put the minced meat and fry until the color changes
9.
Add minced shiitake mushrooms and minced carrots
10.
Add water at a time and the ingredients are about 1 cm away, and put the halogen material box
11.
Add 1 spoon of sweet noodle sauce, 2 spoons of dried yellow sauce, 2 spoons of light soy sauce
12.
Add rock sugar
13.
Cook until the soup thickens
14.
Put it in a bowl, sprinkle with chopped green onion after it has cooled thoroughly, mix well, and the braised pork bun filling is ready
15.
The dough is doubled
16.
Knead the dough into long strips and cut them into similar sizes
17.
Take one of them, roll out and put stuffing
18.
wrap up
19.
After the second fermentation for 15-20 minutes, steam it on high heat for 15 minutes, then take it out after 3-5 minutes after turning off the heat.
Tips:
After the steamed buns are steamed and turn off the heat, take them out for 3-5 minutes to prevent the buns from shrinking in the cold air.
