Canola and Mushroom Pork Bun
1.
Proper amount of self-raising powder, mix into a dough, slightly softer, leave at room temperature for 1 hour
2.
Wash the pork (you can rub it with a little baking soda to wash it clean)
3.
Chop into mashed meat
4.
Minced shallots
5.
Put the minced green onion into the mashed meat, then add the pepper noodles, ginger powder, aniseed powder, flax oil, salt, dark soy sauce
6.
Stir clockwise evenly
7.
Clean the oyster mushrooms and pick them into singles
8.
After blanching oyster mushrooms in hot water, rinse with cold water
9.
Chop the blanched oyster mushrooms
10.
Rinse the rapeseed, drain the water, and chop
11.
After squeezing the chopped oyster mushrooms and rapeseed, put them in the previous 6 steps
12.
Stir evenly and the filling is ready
13.
Knead the dough until the skin is smooth
14.
Cut into small pieces of uniform size
15.
Roll it into a dough with a thick middle and thin edges
16.
Bao Cheng Bao
17.
Fried buns: put the buns in an electric baking pan for 15 minutes, brush with egg wash, sprinkle with sesame seeds and chives, add oil, fry on low heat, add a little water, and fry for 4-5 minutes. can.
18.
Steamed buns: Put the buns in the steamer and proof for 15 minutes, boil water on high heat, and steam for 12 minutes.