Carrot Pork Bun
1.
Put water, salt, granulated sugar, all-purpose flour, corn flour, lard, and yeast into the bread bucket in turn, and start the kneading process.
2.
Knead into a smooth dough.
3.
Round the dough and continue to ferment in the bread bucket until it is twice as large.
4.
When fermenting, start making meat bun fillings, put the minced meat in a large bowl, add olive oil, oyster sauce, pepper, salt and light soy sauce.
5.
Pour in the shiitake mushroom water little by little, and stir evenly in one direction.
6.
Peel a carrot separately, wash and shred the ginger and shiitake mushrooms.
7.
Dice carrots and chop, shiitake mushrooms, ginger, and chopped green onion.
8.
Put it into a well-mixed bowl of minced meat, and stir again to form the prepared meat bun filling.
9.
Put the fermented dough on the chopping board and let it exhaust.
10.
Rub into long strips.
11.
Divide evenly into several doses and round them
12.
Roll them into a round shape respectively.
13.
Put the right amount of filling on the dough.
14.
Pinch out the folds of steamed buns in sequence with your hands, twist the top folds slightly with your fingers, put enough cold water in the steamer, and place the wrapped meat steamed buns in the steamer.
15.
Cover and let stand for 20 minutes. After 20 minutes, turn to medium heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes.
16.
After that, open the lid and take out the carrot buns and put them on a plate.
Tips:
1. You can pack more meat buns at a time, and store them in the refrigerator after being steamed.
2. The water for soaking shiitake mushrooms is very nutritious, don't throw it away, use it to mix minced meat.
3. The water absorption of flour is different, and the water volume of the dough can be adjusted according to the softness and hardness of the dough.
4. After the steamed buns are steamed, simmer for 5 minutes before opening the lid to prevent the buns from shrinking.
