Bun
by Huang Huang Yuanbao
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Mix and knead the weighed flour, yeast and water to form a smooth dough
2. Cover with a damp cloth or plastic wrap and leave it to ferment in a cool place. Here we are going to make an onion crisp: just cut the onion into uniformly sized chunks and put it in a frying pan and fry slowly over medium heat. For about 20 minutes, deep fry until the aroma is delicious. The skin is scorched.
3. Cut the diced peas and carrots and set aside. Set a wok to stir-fry the dried minced meat with water vapor. Continue to fry until the meat is fragrant and spray into the rice wine. Then add the diced peas and carrots. Stir fry and add salt. Pour the fried onion crisps and mix well
4. Take out the dough that is twice as big as the original after proofing, vent the air, and cut it into ingredients
5. When making buns, squeeze them on each side and put them in the pot (you can put oil paper for cakes in the ground, or you can brush them with oil).
6. Wrap everything. Proof for 20 minutes according to the timing of the last bun, steam for 15-25 minutes, and simmer for two minutes.
Tips:You can search for other related tutorials for steamed buns and dough fermentation
