Ginger Bean Fragrant Pork Bun

Ginger Bean Fragrant Pork Bun

1. There is no need to add yeast and baking powder to wheat self-raising powder.

2. Put the self-raising powder in the basin, add a small amount of sugar, and mix the noodles with water at 30℃-35℃ until the dough is formed and does not stick to your hands and the basin. Cover with wet gauze (not to squeeze out the water is better), and then cover the pot.

3. After ten minutes, knead the dough again and exhaust. Cover the pot with wet gauze again.

4. Wash and dice shiitake mushrooms, squeeze out the water (try to squeeze dry) and set aside.

5. Dry ginger beans and stewed beans, dry clean and diced.

6. Put oil in the pot, heat it up, pour in the minced pork and stir fry until fragrant, add ginger beans, mushrooms, and dried tofu. When the ginger beans are fresh and green, add bean paste and stir well, then add oyster sauce and sauté until fragrant. Taste it and determine whether to add salt according to the saltiness of the bean paste.

7. When the dough is twice as large and the surface is smooth, the filling can be covered.

8. The dough is vented and pressed into a pie (the middle is slightly thicker than the edges), the filling is wrapped and the mouth is sealed. Because the dough will ferment again, a certain amount of space should be left between the buns and the buns.

9. It is steamed in a pot on cold water. Since the filling is already cooked, it only takes ten minutes to steam. But you can't lift the lid immediately after steaming, it will be stuffy for ten minutes.

10. Finished picture. My colleague said it was better than the ones sold on the street. 😌

Tips:

1. Add a little sugar to flour because yeast likes to taste sweet and can ferment faster.
2. The water temperature of 30℃-35℃ is also for faster fermentation, this water temperature is just warm when touched by hand.
3. The dough should be doubled in size.
4. The secondary exhaust is to make the noodles silky, layered and more delicious.