Chive Pork Steamed Bun
1.
Chop pork belly, add seasonings except salt and oil, stir well and marinate for 2 hours
2.
Put the yeast in water, put it in the flour and stir it into a flocculent
3.
Jaws into a smooth dough, fermented at room temperature to 2 times its size
4.
Wash the leeks, control the moisture, and chop them
5.
Add chopped leeks to the meat filling, add olive oil to mix the leeks
6.
Put in the right amount of salt and white pepper
7.
A little vegetable to taste fresh and mix well
8.
The filling is ready
9.
Knead and smooth the dough
10.
Roll into strips and cut into tablets
11.
Roll out into a thicker skin in the middle with a slightly thinner edge
12.
Take a crust and put it on the stuffing
13.
Take a discount
14.
Bao Cheng Bao
15.
Put it in the steamer and wake up for 15 minutes
16.
After boiling the cold water pot, turn to medium-low heat and steam for 18 minutes. Turn off the heat and simmer for 3 minutes.
Tips:
Xiaoyingzi's words:
1. Put the wrapped buns directly in the steamer for proofing, eliminating the need to take them twice. In addition, there is water in the steamer and a certain degree of humidity to prevent dry skin, which saves trouble and is convenient.
2. The amount of seasoning is just an approximate number for reference only, and the specific operation should be adjusted appropriately according to the specific situation.
4. In order to reduce the pressure in the pot when simmering for 3 minutes after the fire is turned off, it can effectively avoid the collapse of the full steamed buns
