Fresh Meat Buns

Name: Fresh Meat Buns
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1000g All-purpose flour; 520g water; 60g Sugar; 10g yeast; 800g Pork leg (stuffing); 20g Light soy sauce (stuffing); 20g Soy sauce (stuffing); 10g Thirteen incense (filling); 50g Edible oil (filling); 20g Chopped green onions (stuffing)

by Star wish 2790

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

Meat buns are traditional pasta in our country. The pasta is made of flour, and the flour comes from wheat. Wheat is flat in nature and sweet in taste. However, compared with rice, it is slightly wet and stagnant, so it is usually milled to make noodles or dried into oatmeal. The northerners basically rely on pasta as their staple food, so the northerners have a stronger body and spirit than the southerners. Pasta is easy to digest and high in calories, so you can eat more. Pasta also has the effect of strengthening the spleen and stomach, and has a health care effect on people with weak spleen and stomach. When eating pasta, because it is easy to digest, there is less gastric acid secretion and the stomach will not be fatigued. Old people eat stuffed pasta, which is good for their health.

Fresh Meat Buns

1. Chop the leg meat

2. Add light soy sauce, dark soy sauce and thirteen incense, and mix well

3. Add edible oil and mix well

4. Add chopped green onions

5. Stir well

6. Put the dough ingredients into the cook machine and knead evenly

7. Divide the dough into 60 small doses

8. Roll one by one

9. Stuffing

10. Squeeze the folder

11. Put it on a steaming pan covered with corn husks or oiled paper

12. Put it in the steamer, ferment to 2 times the size, start the pasta function

13. Take out and enjoy when time is up

Tips:
1. Adjust the amount of water added according to the water absorption of the flour

2. Adjust the amount of condiments according to each person's taste

3. If the temperature is high or the amount is large, only one fermentation is required, because the dough has already started to ferment when the dough is rolled.

4. Only then can make 60 small buns