Capers and Lean Pork Buns

Name: Capers and Lean Pork Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 100g Capers; 100g Lean meat; 3g yeast; Some ginger; Some garlic; 1/2 a spoon Chicken Bouillon Powder; Some oil; several chili

by Feifei 2005

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In the past, I was so afraid of touching flour. I liked to eat pasta but didn’t like to make it. I was afraid that I could not make it. I also made my hands full of flour. But every time I saw someone making tempting pasta, I was eager to move. After one or two attempts, I can master the essentials of making buns. Seeing my child eat several buns in one go, I still feel a sense of accomplishment. The buns I made are healthy and sanitary, and I can eat them with confidence.

Ingredients

300g Flour

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100g Capers
100g Lean Meat
3g Yeast
Some Ginger

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Some Garlic

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1/2 a spoon Chicken Bouillon Powder

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Some Oil

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several Chili

Capers and Lean Pork Buns

1. Add yeast and water to flour and make it flocculent

2. Knead into a smooth dough

3. The dough rises to twice its size

4. Take out the exhaust

5. Divide the dough into equal parts

6. Roll into bun skin

7. Prepared fried capers with minced pork

8. Take a piece of leather bag and put it in the filling

9. Make all the buns and ferment for 15 minutes

10. Move the buns into the steamer

11. Add water to the steamer

12. Put it in the steamer

13. Steam for 20 minutes

14. Flip the lid after 5 minutes

15. Pick out the buns

Tips:
1. The ratio of flour to yeast is 100:1, that is, 1 gram of yeast is put in 100 grams of flour.
2. After the dough is fermented, it will be shaped to make buns, which is easier to succeed.
3. Match the fillings according to your favorite taste.
4. After the steamed buns are steamed, turn off the heat for 5 minutes and then lift the lid to take the buns.