Buckwheat Corn Buns with Fresh Meat
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Mix buckwheat flour, all-purpose flour, baking powder, 5 grams of sugar, and 1 gram of salt.
2. Use warm water to form a smooth dough and let it rise in a warm place.
3. Soak dried shiitake mushrooms and fungus in warm water, remove the roots, wash them and set aside.
4. Add cooking wine, light soy sauce, chopped green onion, ginger powder, white pepper, sugar, salt, monosodium glutamate, chicken essence, sesame oil to the pork filling, stir well, and simmer for a while.
5. Cut the corn kernels with a knife.
6. After soaking the mushrooms, the fungus is chopped into coarse grains, and the cut fresh corn kernels are also cut into coarse corn kernels.
7. Three kinds of fillings are added to the simmered meat filling.
8. Mix all the fillings, then add an appropriate amount of salt and mix well.
9. After the filling is made, the dough has doubled its original size.
10. Divide the prepared dough into equal amounts of small dough, round, press flat, and roll out into small round dough pieces with a thick middle and thin sides.
11. Take one of the small noodles and place the filling on the noodles.
12. Knead the dough and wrap the stuffing in it.
13. Wrap the steamed buns one by one, put them in a pot of cold water (without turning on the fire), cover the lid for a second proofing, now the weather is a bit cold, I used 30 minutes (15 minutes in warm summer is enough).
14. When the hair is ready, start with cold water and boil on high heat. After the water is boiled, turn off the heat at medium heat for 15 minutes, and open the lid after three minutes.
