Double-layer Double Stuffing Buns

Double-layer Double Stuffing Buns

by I just want to concentrate on being a foodie

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Double-layer steamed buns originated from Yangzhou Wenlou soup dumplings. I will give you a detailed explanation today!

Ingredients

Double-layer Double Stuffing Buns

1. Pour the flour into the basin, melt the yeast in warm water, pour it into the flour, and form a smooth dough. Then cover with a damp cloth to ferment

Double-layer Double Stuffing Buns recipe

2. The meat filling is marinated in a small amount of peanut oil and soy sauce, shredded carrots, boiled water in the pot, put in, and removed and chopped after being cooked. Wash the fennel seedlings, drain the water, and chop them. Soak the fungus and vermicelli and chop them for later use. Put oil in a hot pan, beat in the eggs and spread them into egg pancakes. After they are cooked, cut them into pieces and set aside.

Double-layer Double Stuffing Buns recipe

3. Mix the pork stuffing and fennel seedlings, add soy sauce, peanut oil, green onion, ginger, steamed bun seasoning, and salt and mix well. All seasonings are prepared according to their own taste

Double-layer Double Stuffing Buns recipe

4. Mix the chopped carrots, chopped eggs, vermicelli, and fungus. Add peanut oil, soy sauce, salt, chopped green onion, ginger, and steamed buns. All seasonings are prepared according to their own taste

Double-layer Double Stuffing Buns recipe

5. Knead the spread dough into the original size dough, cut out a strip, knead it, and divide it into about 30 grams. When rolling the skin, it should be thin on both sides and thick in the middle

Double-layer Double Stuffing Buns recipe

6. According to the order of the pictures, take out two rolled skins. One of them presses out a round hole the size of a beverage cap (shown in Figures 1 and 2), and then the two skins are stacked together and then pinched together (shown in Figure 3) with the side without holes facing up, and put in the carrot Fill the stuffing into buns, with a round hole at the bottom (picture 4)

Double-layer Double Stuffing Buns recipe

7. Turn the bun skin with round holes up from the bottom, and put the fennel seedling filling to make a bun, which looks like a gourd. After all the buns are wrapped, put them into the pot, and leave for about 10 minutes for the second time.

Double-layer Double Stuffing Buns recipe

8. Steam it on high heat for 20 minutes

Double-layer Double Stuffing Buns recipe

Tips:

The time for making noodles, mixing stuffing, and steaming buns can all be determined according to your usual operations. I mainly want to tell you this method. It's very simple, just a regular beverage lid can be solved.

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