Cowpea (phaseolus Vulgaris) Fresh Meat Buns

Cowpea (phaseolus Vulgaris) Fresh Meat Buns

1. Prepare the diced meat half a day in advance. Cut the pork into small cubes, add salt, light soy sauce, dark soy sauce, soy sauce, pepper, chicken essence, and chopped green onion to make it evenly flavored. The salt flavor can be slightly heavier than the stir-fry. .

2. Put yeast, edible alkali, sugar in the flour, add water a little bit, use chopsticks or hands to adjust to the state shown in the picture, and there is no too much dry powder on the bottom of the basin. If you want to make the dough more delicate, you can add 10-15 grams of cooking oil. Fermentation is fast in summer, so the yeast can be dissolved without warm water. Adding edible alkali is to synthesize the sourness produced by too fast fermentation in summer. .

3. Knead the dough into a dough, and continue to knead it until the dough is smooth and not sticky. Because of the high temperature, the dough started to ferment before it was too late to knead it. Cover and stand still, and wait until the dough doubles in size.

4. While the dough is fermenting, wash the beans, blanch them with boiling water, and remove them after they become soft.

5. Rinse with cold water.

6. Chopped.

7. Pour the bean into the noodle sauce, stir-fry in oil in advance, mix well, add sesame oil, a little salt and chicken essence. Pour in good-flavored diced meat and mix evenly.

8. Wait until the noodles are twice as large.

9. Knead well and expel the gas in the dough.

10. Divide the dough into 12 equal parts.

11. Flatten after rounding.

12. Roll out into a circle with a thicker edge in the middle and a slightly thinner edge.

13. Put in as much filling as possible.

14. Close the dough with both hands, then pinch the head together with your hands, and then use your index finger and thumb to squeeze the edge out into a willow leaf shape.

15. Push and pinch the index finger with your thumb (on the left), and then push and pinch the thumb with the index finger (on the right), and repeat until the edges are closed.

16. Put the wrapped willow-leaf buns in the steamer and proof them for a second time.

17. When the volume increases to 1.5-2 times, it can be steamed.

18. After the water is boiled on a high fire, steam on a medium high fire for 18-20 minutes. Turn off the heat and steam for 5 minutes before uncovering.

19. Finished product.

20. Finished product

21. Inside the bun.

22. Inside the bun.

23. Inside the bun. The fragrance of meat and beans are combined with the fragrance of sauce, the buns are very delicious