Dongjian Buns with Oily Residue

Name: Dongjian Buns with Oily Residue
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 5g yeast; 260g Shimizu; 300g Winter tip; 120g Oil residue

by 18LS28xgl Scattered

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

The stuffed buns include pork stuffing with leek, pork stuffing with cabbage, pork stuffing with mushrooms, pork stuffing with beans, three fresh stuffing and so on. I don't know what kind of stuffing everyone likes, but my family used to like buns with leek and pork stuffing. But since I made this steamed bun, my family said that this kind of steamed bun filling is the most fragrant and the best. Especially when the weather turns cold, the favorite to eat is this plump, plump, and fragrant steamed buns. This stuffing is especially fragrant, fragrant and fragrant Dongjian oil residue filling. Originally, the lard was boiled at home, and a large pot of oil residue was left. It happened that there was some Dongjian oil residue left when parents cooked it. Chop the boiled white and stir fry until fragrant, then mix with the oil residue and stir evenly. The fragrant bun filling is ready.

Ingredients

500g Flour
5g Yeast
260g Shimizu
300g Winter Tip
120g Oil Residue

Dongjian Buns with Oily Residue

1. Put the flour, water and yeast into the bread bucket and start the dough mixing program;

2. Put the kneaded dough in a basin and cover it with plastic wrap to ferment;

3. Wash the Dongjian, chop it, and sauté in advance; mix the fried Dongjian with the oil residue, stir evenly, and the Dongjian oil residue filling is ready;

4. When the dough rises to twice its size, dip your fingers in flour and poke a hole in the dough. It won't bounce or collapse, and the dough will be ready;

5. After the fermented dough is vented, divide it into two parts and knead it into a long stick shape;

6. Divide the dough into 30 doses;

7. Take a dough, press it flat, and roll it into a thick bun with thin edges in the middle;

8. Put the Dongjian oil residue filling on the bun skin;

9. Then turn while folding the skin of the bun, and the bun is wrapped;

10. Brush a thin layer of oil on the steamer and put in the bun embryos;

11. In a cold water pot, steam for 15 minutes after the water is boiled, then turn off the fire source, wait for 3 minutes, and then uncover;

12. [Dongjian buns with oil residue] It's done.

Tips:
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