Carrot Buns with Tasseled Pork
1.
Radish tassels are washed to remove impurities
2.
Bring water to a boil in a pot, blanch the radishes for 2 minutes, remove and place in cold water to cool
3.
Chop pork belly into meat, add dark soy sauce, light soy sauce, oyster sauce, salt, green onion, minced ginger, chicken essence and mix well for flavor, and finally pour in two tablespoons of peanut oil and mix well
4.
Take out the hot radish tassels to control the water, chop them into fillings, and then pinch the excess water with your hands
5.
Put the chopped radish into the meat and mix well
6.
Add the yeast powder to the flour and form a moderately hard dough, leave it to ferment to a honeycomb shape, take it out and knead it evenly on the panel
7.
Pull the kneaded dough into a dough of the same size and roll it into a bun skin
8.
Take a bun wrapper and put the fillings, you can put more, the fillings are delicious
9.
Squeeze it tightly along the side to make the buns. After all the buns are wrapped, put them on the curtain and cover with a damp cloth for a second fermentation. The buns will be twice as big
10.
Put water in the steamer, smear the grate with vegetable oil to prevent sticking, put the steamed buns on, boil on high heat, steam for 20 minutes and take it out.
Tips:
1. The fermentation time of the dough depends on the room temperature. The higher the temperature, the shorter the fermentation time, and the lower the temperature, the longer the fermentation time. For steamed buns in the north, nothing else is added to the dough.
2. When steaming, the steaming time depends on the size of the steamed buns. If the steamed buns are too large, extend the time appropriately. If the steaming time is too short, the steamed steamed buns will shrink.
