Carob Buns with Minced Pork
1.
Take appropriate amount of water and add yeast and open
2.
Slowly pour into the flour, stirring while pouring
3.
Then, add an appropriate amount of water and stir to form a dough. Can't add water all at once
4.
And into a smooth dough. If you have special hardware when kneading, stick some water on your hands before kneading
5.
Cover with plastic wrap or damp cloth and ferment to 1.5 to 2 times the size
6.
Boil water and blanch the beans. Then, chop it in cold water
7.
The prepared meat paste, add seasonings: 2 spoons of light soy sauce, 1 spoon of cooking wine, 4 teaspoons of salt, a little oyster sauce, a little water, and a strong whipping
8.
Add the chopped beans to the meat paste and mix well
9.
Exhaust the fermented dough, rub the strips, and divide the ingredients
10.
Take the tablet and squeeze it, or roll it out. Put some fillings
11.
Put some stuffing
12.
Close your mouth. Made buns
13.
The cooked buns, let stand for about 20 to 30 minutes, and ferment for the second time
14.
Cold water pot, steam for about 15 minutes after the water is boiled
15.
Simmer for 3 minutes after the fire ceases. When opening the lid, first open a small slit and then open
16.
All you can eat
Tips:
1. When kneading the noodles, stir while pouring in
2. The water absorption of flour is different. When the dough is too hard, just dip your hands in water and knead it.
3. When exhausting, knead for a while, and then knead for a while, it is easier to knead until smooth
4. The steamed buns should be left for a while, fermented and steamed.
5. Simmer for a while after the fire ceases. When opening the lid, open a small slit for a while and then lift it all up
6. The dough is fermented to about 2 times as big. If it is too fermented, add some flour and knead it well and then ferment.
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