[henan] Dried Beans and Pork Buns

Name: [henan] Dried Beans and Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; 100g Dried beans; 200g shallot; 700g Flour; 7g yeast; 20g ginger; 3g Five spice powder; 15g Soy sauce; 8g salt; 20g Rice wine; 20g Cooking oil; 20g sesame oil

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I rarely upload recipes for steamed buns, because the steamed buns in my bag look really ugly and can’t be produced. Today, Xian Chou served the steamed buns because the stuffing of this steamed bun is really delicious. Every time I pack this stuffed steamed stuffed bun, it will be wiped out. So even if it looks ugly, I will send it out to share with you. The dried snap beans were dried by myself in the autumn of last year. The filling of dried snap beans has a unique fragrance, which is completely different from the fresh snap beans in taste and taste. You will know it after you taste it.”

[henan] Dried Beans and Pork Buns

1. Flour and yeast powder, mix with 400 grams of water to form a slightly soft dough

[henan] Dried Beans and Pork Buns recipe

2. Cover with wet cloth and ferment to 2 times size

3. The dried beans are dried by themselves

4. Soak in water in advance to soften

5. Minced pork stuffing, add ginger, five-spice powder, salt, soy sauce, rice wine and stir well

6. Soaked dried beans chopped into pieces, mixed with oil, and then mixed with meat filling

7. Chop the green onions, mix the green onions with sesame oil first, and then mix with the meat filling.

8. After adding the green onion, stir gently, don’t over-stir it, otherwise the green onion will become tasteless

9. Divide the dough into pieces and roll them out into round pieces with a thick middle and thin outer edges

10. Stuffing

11. The wrapped buns will take about 20 minutes. It’s cold now, I put it in the oven, keep moisturizing and keeping warm at 30 degrees for 20 minutes

12. Boil the water and steam for 18 minutes. After steaming, turn off the heat, don’t open the pot for now, wait for 2-3 minutes, so that the dough won’t collapse easily