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.
