Fennel Meat Bun

Name: Fennel Meat Bun
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 550g Flour; 320g Fennel; 200g Pork belly; 15g Ole extra virgin olive oil; 20g Shimizu (into the meat); 290g Shimizu (dough); 4g salt; 6g Soy sauce; 0.5g Ginger powder; 1.5g pepper powder; 5g sesame oil; 3g Yeast powder (dough)

by Snow season (from Tencent...)

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Olive oil is directly cold pressed from fresh olive fruits, without heating and chemical treatment, and retains natural nutrients. Olive oil is considered to be the most suitable fat for human nutrition among the fats found so far. Olive oil has a history of thousands of years in Mediterranean countries. It is known as "liquid gold", "vegetable oil queen", and "Mediterranean nectar" in the West. The reason lies in its excellent natural health benefits, beauty effects and ideal cooking. use.
The unique vegetable fragrance of fennel, the protein of pork belly and a small amount of animal fats, the light fragrance of olive oil, the olive oil used in Chinese pastry, the same good taste.

Fennel Meat Bun

1. Ingredients: made dough (during hair, it takes 30 minutes to hair), fennel, pork belly filling

2. Chop the washed fennel

3. Stuffing: add salt, dark soy sauce, light soy sauce, ginger powder, pepper powder and water to the pork belly and stir well, then add olive oil and stir evenly, pour into the fennel, stir evenly, add sesame oil to make fennel meat filling for later use

4. The good dough, move it to the panel, knead and exhaust

5. After rubbing into long strips, cut into equal portions

6. Roll the small dough into a round dough piece with a thickness in the middle and thin around the edges

7. Scoop an appropriate amount of fennel minced meat into the dough

8. Wrap into buns and put on the bamboo curtain to cover with wet cloth for 20 minutes

9. Boil water in a pot, add buns and steam for 18 minutes

10. Finished product

11. Finished product

Tips:
1. The amount of water should be added according to the water absorption of the flour.
2. The pork belly stuffing is the meat you bought yourself and polished with a food processor, half fat and half lean.
3. When the dough is made, you can make fillings.
4. After the buns are wrapped, they must be steamed and steamed.
5. Water in the meat filling can make the filling taste more moist.
6. After opening the Oulei extra virgin olive oil, it should be used up within the shelf life, and it can be stored at room temperature and protected from light.