Carob Pork Bun
by lengnina
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put 5 grams of baking powder in four bowls of flour, mix two teaspoons of sugar, and mix them with warm water that is not hot to form a soft dough. Cover the pot and leave it in a warm place to ferment for about two hours. The fermentation time will be shortened in hot weather.
2. Remove the glutinous beans and blanch them in hot water.
3. Three fats and seven lean pork are diced into a meat grinder, and then scallions, a spoonful of oyster sauce, a spoonful of soy sauce, a spoonful of chicken essence, and a spoonful of five-spice powder are ground into meat for use.
4. Cut the blanched beans into a meat grinder and mince
5. Wrap the ground beans with a cloth to squeeze out the moisture
6. Put the minced meat and the crushed beans together, add a spoonful of bean paste and a spoonful of sweet noodle paste
7. A teaspoon of salt, a pinch of MSG, 20 grams of cooked oil
8. Take out the prepared dough, knead it and cut it after exhausting, and make a bun. I forgot to take pictures of the buns with flour on my hands
9. The wrapped buns are allowed to stand and ferment for the second time, and the buns will feel light when picked up. Boil water in the steamer. After the water is boiled, put the steamed buns into the steamer, leaving a gap. Steam for 20 minutes, turn off the heat and simmer for 5 minutes, then boil. Finished product
