Hedgehog Bag

Name: Hedgehog Bag
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 200g pork; 6g cocoa powder; 160g warm water; 3g yeast; 80g Chives; Some Soy sauce; Some Rapeseed oil

by Little C Food

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I was young, I liked eating pork buns made with green onions. I bought pork and chopped them to make delicious pork stuffing with green onions. Always like to eat, this is the taste of childhood. The buns made by my mother are very beautiful and delicious. But the buns I pack can be taken out. The ugly ones can't be more ugly. So I changed another way to make a delicious and beautiful pork bun with scallions.
The hedgehog chive pork bun is not only cute in appearance, but also the taste is known only after eating. The pork bun with scallion has always been a classic taste. Today I will share with you the pork bun with scallion that I made. This filling is different from ordinary pork buns.

Ingredients

300g Flour
200g Pork
6g Cocoa Powder
160g Warm Water
3g Yeast
80g Chives
Some Soy Sauce
Some Rapeseed Oil

Hedgehog Bag

1. All the ingredients are put into the cook machine in the order of liquid first and then flour in the yeast.

2. Turn on the first gear of the cook machine and knead the dough for 15 minutes until the dough is smooth.

3. Take out a small piece of dough, add cocoa powder, cook machine for about 5 minutes, knead until the cocoa powder is fully mixed.

4. After kneading the dough smoothly, put it in a bowl and cover to keep it fresh for fermentation.

5. Wash the pork, diced into the food processor and beat into minced meat.

6. Pour an appropriate amount of rapeseed oil into the pot, add the minced meat after about 2 minutes, and simmer on low heat. It’s fine until the boiled minced meat is dry and chewy.

7. Wash the green onions and put them in the meat and mix well.

8. Divide the two kinds of dough into 10 equal parts, knead and let stand for later use.

9. Take a small portion of cocoa dough, knead and flatten, take a portion of white dough, knead and flatten. The cocoa dough is smaller than the white dough.

10. Gently press the cocoa dough on the white dough.

11. Turn the prepared bun wrapper over the bread and put the right amount of stuffing.

12. Squeeze it like a bun and tighten the mouth.

13. Take the wrapped hedgehog bag downward, and pinch out a small tip as the hedgehog's nose.

14. Cut out hedgehog thorns on the back of the hedgehog with a simple method, then use chopsticks dipped in water to glue black sesame seeds on the head of the hedgehog as the eyes of the hedgehog.

15. Put the wrapped hedgehog bag into a steamer for the second fermentation. Fermented to 1.5 times the original size. Steam on medium heat for 10 minutes, and it’s done well.