Kelp Buns

Name: Kelp Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some Minced meat; Some Salted kelp; Some Black Bean Soy Sauce; Some yeast; Some shallot; Some ginger; Some salt; Some Peanut oil

by Xuefenger

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

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

Kelp Buns

1. Stir the yeast powder and water, add the flour to form a dough, and let it stand to ferment.

2. The salted kelp is cleaned, and the salted kelp is cleaned just like fresh kelp, and it will not taste salty.

3. Chop into kelp.

4. Chop the pork belly into minced meat.

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

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

7. Put the stuffing on the bun wrapper.

8. Tighten the mouth along the way.

9. Put a damp cloth on the drape for secondary fermentation. This is the most important step for soft bun skin.

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

11. Steam for a total of 25 minutes before being out of the pot.

12. Take it out while it is hot and serve it with a bowl of soup, and enjoy it beautifully.

13. The outer skin is noisy and soft, and the inset is delicious.

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.