Corn Meat Buns
1.
Add minced ginger, salt, five-spice powder, light soy sauce, dark soy sauce, rice wine and sugar to the minced meat. The front neck flake meat used for meat is directly cut into pieces by the store. I like this kind of grainy meat, which is better than ground meat.
2.
Add 100 grams of water in 4 to 5 times. Stir in one direction after adding water until it is completely absorbed before adding another time. After the water is added, it is still stirred clockwise until it is strong.
3.
Add corn kernels and stir evenly
4.
Chopped green onions, mix them with sesame oil to lock in moisture, and then mix gently with meat fillings evenly. Don't over-stir it to prevent the onion from changing its flavor.
5.
Finally, put the frozen pork skin into small dices and mix them evenly. The stuffing is ready
6.
Put Glinole Snow Powder into a basin, add yeast powder and water to make a dough
7.
Fermented to 1.5-2 times larger
8.
The fermented dough is divided into small doses, and rolled into a thick dough with a thin outer ring in the middle, brushed with a little oil in the middle, so that the soup will not cause the bottom of the bun to absorb water and affect its expansion and softness.
9.
Stuffing
10.
All wrapped buns are sent for 20-30 minutes, and the time for sending them depends on the season. You can spend more time in winter, and reduce time in summer.
11.
Steam in a water basket for 18 minutes. The steaming time should be properly controlled according to the size of the steamed buns.
12.
Steamed buns can be juicy when eaten while they are hot. "Glinole Snow Flour, a strong and high-quality wheat flour"
Tips:
The absorbency of this flour is relatively high, and the amount of noodles and water when making the noodles will be a little harder if the amount of noodles and water is 2:1. You can add water at the ratio of 100 grams of flour to 55-60 grams of water.
