Cowpea Buns
by Painful life
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Yeast, baking powder, melted in warm water and kneaded
2. The made dough will be proofed for about half an hour
3. The cowpeas are cleaned up, washed clean and chopped, blanched (add salt when blanching), and then supercooled. Take out and control the water!
4. Cut beef diced (to make buns, so there is no chop, but the cut is very small)
5. Add minced green onion, minced ginger, light soy sauce, dark soy sauce, salt, pepper noodles, thirteen spices, MSG, chicken essence, pepper, flax oil to the diced beef, and mix well with your hands in one direction.
6. Beaten beef filling (because cowpea is not sticky, so don't add water when making beef filling, add more oil!)
7. Finally, add the cowpea that has been controlled in water, and mix well (I put enough seasoning at one time, so there is no need to add any seasoning to the cowpea)
8. After the noodles wake up, knead smoothly, rub them into long strips, pull them into small noodles and roll them into bun skins!
9. Put the stuffed buns into the stuffed buns and knead them into buns. After the raw embryos are proofed for ten minutes, steam them in the pot for fifteen minutes. ! ! (If the raw embryos of buns are in place, they can be steamed directly with boiling water. If the steamed buns are not very good, steam with warm water, and the air time is calculated)
10. After steaming, do not rush to open the lid, turn off the heat and simmer for two or three minutes before opening the lid! ! !
