Bun
by Xiao Yuer Matter
Favorite
Difficulty
Easy
Time
15m
Serving
2
You can also eat delicious steamed buns at home.
1. Chop the meat into minced pieces and finely chop the cowpea for later use.
2. To knead the noodles, pour in the flour, add the yeast powder, and add an appropriate amount of water. Knead until the surface is smooth, cover with plastic wrap and ferment for an hour.
3. Stir-fry the stuffing, wait until the oil is hot, add the minced garlic, pour the minced meat, add the dark soy sauce, stir fry, then pour the cowpea, stir fry until cooked, add salt when it comes out of the pan
4. The fermented dough is rolled into a thin crust, and then a round mold is used to press out the crust. I use a bottle cap.
5. Start wrapping, spread it out with your left hand, put the filling into the center of the dough, and pinch it counterclockwise from the edge with your right hand. Just pinch and close your mouth.
6. Put the wrapped buns on the steaming grid, remember to brush a layer of oil on the steaming grid, and then you can steam it in the pot. Steam for ten minutes.
Tips:1 When the flour is fermented, it must be covered with plastic wrap or a towel.
2 The stuffing should be fried in advance and let cool, otherwise the dough will burn holes when it is hot, and don't put too much oil, otherwise it won't close.
3 When steaming, brush a layer of oil on the steaming grid so that it will not stick to it after steaming.
