Carob Buns with Minced Pork
by _蒍鉨 become good 々
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add baking powder to the flour, and pour the adjusted yeast water into the middle of the flour.
2. Stir it into a floc.
3. Knead the dough and cover it to ferment.
4. Mix salt, chicken essence, soy sauce, cornstarch with water to make Ci juice for later use.
5. Stir-fry pork with lard in a hot pan until the color changes.
6. Add the snap beans and stir fry.
7. Pour in the Citrus juice mixed in advance and stir-fry evenly.
8. Let the fried fillings cool for later use.
9. The proofed dough is in a honeycomb shape, knead it to expel the pores.
10. Divide into small dough pieces.
11. Roll into a thin skin.
12. Add the fried stuffing and wrap it up.
13. The wrapped buns are fermented again for half an hour.
14. Steam the second-fermented buns in a pot on cold water for 20 minutes, turn off the heat and wait for a few minutes before boiling.
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