Cornmeal Fresh Pork Bun
1.
Prepare 350 grams of plain flour and 100 grams of corn flour into a basin, add 5 grams of sugar and 4 grams of yeast powder and mix well
2.
Add appropriate amount of warm water to knead the flour into a smooth dough and put it in the refrigerator to ferment overnight
3.
Soak the sliced ginger and shallots, star anise and pepper in boiling water to make a green onion ginger water
4.
One puzi is peeled and rubbed into silk, and an appropriate amount of salt is added to remove the moisture.
5.
Stir a pound of fat and eight lean pork into stuffing, add appropriate amount of salt, a little cooking wine and sugar, half a spoon of soy sauce for coloring, a spoon of Totole fresh chicken sauce for seasoning, and then add a small amount of soaked scallion and ginger water. Stop stirring in one direction.
6.
Squeeze out the water from the puzi and add it to the minced meat and stir evenly.
7.
Add a spoonful of Totole sesame oil to increase the fragrance, then cover with plastic wrap and store in the refrigerator.
8.
In the morning, take the prepared dough and meat filling to warm up
9.
Roll the dough into long strips
10.
Divide into small doses of equal size, I do not divide evenly
11.
Use a rolling pin to roll out a thin bun with a thicker side in the middle.
12.
Put the adjusted filling in the middle.
13.
Wrap all the ingredients into buns.
14.
Place them evenly in the cage and wait for 2 minutes.
15.
Steam in a hot pot on cold water for about 20 minutes.
16.
Serve
Tips:
Adding a small amount of water to the filling will help remove the fishy, and it is also the secret of the tender and juicy stuffing. The time for steaming the buns should be increased or decreased according to the size of the buns. Don't open the lid immediately after the time is up. Turn off the heat and simmer for 3-5 minutes for the best results.
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