Fresh Meat Mustard Buns

Name: Fresh Meat Mustard Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 2, 5g yeast; 500g Farmyard pork; 300g Mustard greens; 5 Dried shallots; Some salt; Some oil; 2 tbsp Soy sauce; 2 tbsp Abalone sauce; Some starch; a little pepper; a little Chicken noodles; 1 tbsp sesame oil

by Easy to cook

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I like to eat noodles, steamed buns, steamed buns, dumplings, noodles, Hanamaki and other noodles. Dumplings are easy to solve. You can make the fillings yourself by buying ready-made dumpling wrappers on the street. Noodles are also easy to handle. Only the steamed buns have to pass the stage of making noodles. I don’t like to go to unfamiliar bakeries to buy ready-made buns. The content and quality of the fillings are my most critical, but I want to eat it again. I only have to study and study by myself. I have made buns many times. The first time or two are not successful. The skin becomes hard after steaming, and the taste is not soft, but this does not affect my interest in learning to make buns. Maybe it is a hobby. Noodles and a personality that likes tossing. In life, as long as I meet a friend who can make steamed buns, I will ask for some advice. Combined with some of my usual experience, I can slowly make delicious buns by myself. Fortunately, the family didn’t have any interest in steamed buns, but now they slowly fall in love with noodles such as buns. . . "

Fresh Meat Mustard Buns

1. Dissolve the yeast with warm water and let it stand for about 5 minutes.

2. Put the flour in a large basin, pour the yeast water, and stir it into a snowflake shape with chopsticks while pouring it.

3. Knead the dough patiently with your hands to form a smooth dough for about 15 minutes.

4. Cover with a clean damp cloth, leave it at room temperature for about 20 minutes, take it out and knead it again, and continue for about 2 hours (in summer temperature)

5. You can make fillings when making the dough: mince pork and add soy sauce.

6. Add salt, chicken powder, pepper, cornstarch, abalone juice, stir evenly with chopsticks and marinate for a while.

7. Wash the mustard greens and drain the water.

8. Chop it and squeeze the water from the dried mustard by hand.

9. Peel and chop the shallots, add to the marinated meat with the mustard and stir well

10. Finally, add the sesame oil and continue to stir evenly, set aside for later use.

11. Two hours after the dough has grown, a fat dough that is 2 times larger than the original is formed.

12. Sprinkle some dry flour on the workbench, take out the dough and continue to knead, squeeze out the small air holes in the dough.

13. Roll into large noodles.

14. Cut a small dough (agent)

15. The jelly is rolled into a dough with a rolling pin, which is slightly thicker than the dumplings.

16. Put the dough in the palm of your hand and put the filling.

17. Pull up the edge of the dough with your right hand and pinch the folds in one direction.

18. After wrapping (pictured), apply some oil on the bottom to prevent sticking. (Cover the lid or damp towel, and leave it in a warm place for about 10 minutes)

19. Put water in a pot to heat, and steam the buns on a steamer for about 15 minutes.

20. After steaming, simmer for 15 minutes, open the lid, and take out the buns. The moment the steamed buns are out of the pot, they are so fat and white!

Tips:
Adjust the fillings according to the ingredients you like. All kinds of ingredients can make delicious. Proofing noodles is a technical job. The time for making noodles in summer and winter will be different. The most practical way is to boil a pot of water in a pot. Turn off the fire source and use heat and water vapor to shorten the time to make the dough, but don't turn on the fire, otherwise it will burn the dough. You can also put it in the microwave oven to use the fermentation function to make the dough. Time is easy to master.