Celery Pork Buns

Name: Celery Pork Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g All-purpose flour (noodles); A small spoon of 5g Dry Yeast (Pastry); A teaspoon Sugar (dough); 280g Milk (wheat dough); 250g Pork (with stuffing); 600g Celery (stuffing); 1 tsp Ginger paste (stuffing inside); 1 tablespoon Chopped green onion (stuffing); 1 tablespoon Light soy sauce (with stuffing); 1 tsp Salt (with stuffing); 1/4 teaspoon Sugar (filling); 1 tsp Oyster sauce (stuffing); 1 tablespoon Cooking wine (with stuffing); 1 tablespoon Soy sauce (with stuffing); 2 tablespoons Sesame oil (filling); 1 pinch White pepper (with filling); 100ml Shimizu (with stuffing)

by Five meals a day

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Eating fermented foods is good for the body. People with weak digestive functions such as children and the elderly are more suitable to eat fermented steamed buns, buns, rice cakes, breads, etc. Fermented buns are good for digestion and absorption, because the enzymes in yeast can promote the decomposition of nutrients . Fermented steamed buns and bread contain 3 to 4 times higher nutrients than flatbread and noodles, and protein increases nearly 2 times. The reason lies in the yeast used. Yeast not only makes them softer and more delicious, it also greatly increases the nutritional value of these pasta.
Yeast is rich in vitamins, minerals and enzymes. The fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. The selenium, chromium and other minerals in yeast can resist aging, anti-tumor, prevent arteriosclerosis, and improve human immunity. After fermentation, a kind of phytic acid in the flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thereby improving the body's absorption and utilization of these nutrients.
Similarly, eating some fermented pasta such as steamed buns and bread for breakfast will release the energy quickly and make people full of energy throughout the morning!

Celery Pork Buns

1. Let's prepare the stuffing first, and you will have to wrap it when the skin is ready. Wash celery. Boil a pot of boiling water first, then prepare a pot of cold water! After the water boils, throw in the washed celery, blanch it for half a minute, immediately pick it up and put it in cold water, the cold water instantly turns into warm water, continue to rinse with cold water and rinse. Until the temperature drops. The dishes become emerald green.

2. Pick up, chop the celery and squeeze the water! Hard to squeeze. Don't squeeze dry and wait for the water to come out, the buns are not tasty or tasty!

3. Add all the seasonings except the water to the ground pork and stir until it becomes sticky.

4. Add 100ml of clear water to the meat filling three times, stirring vigorously in one direction each time after adding water, until the clear water is completely absorbed by the meat filling, then add the next time.
Tips: Add appropriate amount of water to the meat filling to make the meat tender and juicy.

5. Stir the vegetables and meat evenly and refrigerate for 1-2 hours. When the noodles are ready, they can just be wrapped.
Tips: Let the fillings marinate and taste delicious. And the filling needs to be cold to pack. Don't wrap the hot stuffing in, because the buns that will burn the yeast to death will not make it!

6. Add sugar to 280g warm milk or warm water, stir to melt, and then lightly sprinkle the dry yeast on the surface of the water.
Tips: The warm water here is easier to make the yeast live, but the temperature should not exceed 40 degrees, the high temperature will scald the yeast to death.

7. After standing for about 4 minutes, you can see a layer of foam on the surface of the yeast water, indicating that the dry yeast has been activated. Slowly pour the yeast water into the flour and stir while pouring.

8. Mix flour and yeast water to form a dough, transfer to a dough pad or chopping board and knead until the surface of the dough is smooth.
Tips: Take a moment to rub it smoothly, this step will determine whether the tissue of the bun skin is fine.

9. Put it in a large pot and leave it in a warm place to ferment to twice its size, about 1 hour.

10. When the dough has doubled in size, transfer it from the bowl to the chopping board, knead the dough a second time, expel the air, and knead the dough until it is smooth again.
Tips: When testing the degree of fermentation, you can poke a hole in the dough with a finger soaked in flour. If it doesn't collapse or shrink, it means the dough is good, or there is a slight shrinkage.

11. Roll the noodles into a long strip and cut into one portion, each of which is about 30-35g.

12. Close the edges to the middle. Use a rolling pin to roll out a piece of dough that is thick in the middle and thin in the periphery and slightly larger than the palm of your hand.
Tips: Cover the dough that is not used during the rolling process with plastic wrap.

13. Add the right amount of stuffing and wrap it into buns.

14. Put the wrapped buns in a steamer filled with oil paper or cage cloth. Pour appropriate amount of hot water into the pot, put on the steamer, cover the lid, and ferment for the second time for 10-15 minutes.

15. When the buns become noticeably larger, heat them on high heat, and steam for 15 minutes after the water is boiled.

16. Open the lid after turning off the heat.
Tips: As there are vegetables in the steamed buns, don't get bored anymore, it will turn yellow!

Tips:
This recipe has a supporting video, which can be viewed in the WeChat public account "five meals a day". If you don’t understand my recipe, please come to the public account to ask questions. There are 500 baby food supplements made by the nutritionist mother. All your eating problems.

Comments

Sign in to comment

Similar recipes

Pork and Green Onion Buns

All-purpose Flour (noodles), Dry Yeast (pastry), Shimizu (noodles)