Name: Carrot Vermicelli Pork Bun
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 400g Minced pork; 50g Corn flour; 130g carrot; 50g Rice noodles; 125g Water (kneading dough); 10g Lard (kneaded dough); 1g Salt (kneading dough); 2.5g yeast; 20g Caster sugar (kneading dough); 9g ginger; 10g Shiitake Mushrooms; 35g onion; 1g pepper; 10g Soy sauce; 22g Shallot oil; 10g Oyster sauce; 100g Mushroom water; 4g salt

Carrot Vermicelli Pork Bun

by Happy and elegant

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

When I was a child, I remember that the meat buns made by my father were very delicious. Now that my parents are getting older, I make meat buns and give them to my parents. Coarse grain flour and noodles make the noodles healthier. Carrots and shiitake mushrooms not only have high nutritional value, they can also improve our body's immunity. Therefore, the meat buns made by yourself will be filled with mushrooms and carrots, and the meat and vegetables will be reasonably matched, and the nutrition will be more abundant. This time, we also specially used scallion oil to adjust the filling. The fragrance of scallion oil is integrated into the filling, and the taste is better and more delicious.

Carrot Vermicelli 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. Put the kneaded dough into a large bowl and cover it, and leave it in a warm place to ferment for about 1 hour to double its size.

4. When fermenting, start to make meat bun fillings, and put the chopped pork into a large bowl.

5. Add chopped shallots

6. Add scallion sauce, oyster sauce, pepper, salt and light soy sauce respectively.

7. Pour in the shiitake mushroom water little by little, and stir evenly in one direction.

8. Cut the soaked vermicelli into small pieces.

9. Put the cut carrot cubes, mushroom cubes, and vermicelli into a well-mixed bowl of minced meat, and stir again to form the tuned meat bun fillings.

10. The fermented dough is placed on the chopping board, vented, and kneaded into long strips.

11. Divide evenly into 10 doses.

12. Round separately

13. Then roll it into a round shape with a thick middle and thin sides.

14. Put the right amount of filling on the dough.

15. Pinch out the folds of the buns with your hands, twist the top folds slightly with your fingers, and wrap them into buns.

16. Put enough cold water in the steamer and place the wrapped buns in the steamer. Cover the lid and let it stand for 20 minutes. After 20 minutes, turn the water to a medium heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes before cooking.

17. After that, open the lid to remove the buns and put them on a plate.

Tips:
1. Put a proper amount of oil in the dough to make the buns more shiny.
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.