Kelp Buns

Name: Kelp Buns
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Flour; 3g yeast; 300g Minced meat; 2 pieces Salted kelp; a little salt; a little Black Bean Soy Sauce; a little shallot; a little ginger; a little Peanut oil

by Xuefenger

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

It can be said that every household can make steamed buns in the north. They are usually very good, but it is very important to make the stuffing delicious. I believe you have eaten many kinds of stuffed steamed stuffed buns, but have you tried using seaweed as stuffing? Ever since I went to Changdao to eat seaweed steamed buns, I have never forgotten it. When I saw fresh seaweed, why not use it to make steamed steamed buns? It looks like seaweed, not to mention that it is really delicious. Now this filling has become my home. A frequent visitor at the table. Fresh kelp is no longer available in spring. Salted kelp is a great choice. After cleaning, it is the same as fresh kelp. It can be said that you can eat fresh kelp throughout the year. There are many benefits of kelp. Not only is it rich in iodine, it can prevent cardiovascular and cerebrovascular diseases. It is still beneficial to eat more.

Ingredients

500g Flour
3g Yeast
300g Minced Meat
2 pieces Salted Kelp
a little Salt
a little Black Bean Soy Sauce
a little Shallot
a little Ginger
a little Peanut Oil

Kelp Buns

1. Stir the yeast powder and water, add the flour and make the dough, leave it to ferment

2. Wash salted kelp in a basin

3. The salted kelp is cleaned as clean as fresh kelp, and it will not taste salty.

4. cut to shreds

5. minced

6. Pork belly chopped into meat

7. Add the minced meat with scallion, ginger, salt, black bean soy sauce, peanut oil and mix well, then add chopped kelp and mix well, the filling is ready

8. Knead the fermented dough, pull it into a small potion, and roll it into a round bun skin

9. Put stuffing on the bun skin

10. Tighten the mouth along the way

11. Put it on the curtain and cover it with a damp cloth for secondary fermentation. This is the most important step for soft bun skin.

12. After the second fermentation is complete, spread the oil on the basket and put the steamed buns on the cold water pot

13. Steam for 20 minutes to get out of the pot

14. Take out while it’s hot and serve with a bowl of soup, and enjoy it beautifully

Tips:
1. The second fermentation is an important step for soft buns.

2. The cold water pot is to prevent too much distilled water to wet the buns to form dead bread.