1. My weight is 2 pots of steamed buns, one pot of sourdough noodles, and one pot of hot noodles. First, 200g warm water and 400g flour are added to make a smooth dough.
2. Wrap it in a fresh-keeping bag and let it rest for a while.
3. The dough for baking is also 200 water plus 400 flour, and then sprinkle yeast on the top, just choose the baking process directly.
4. Cut the pork into small cubes and the ginger into small pieces.
5. Dice kidney beans.
6. Add oil to the pot, fry the aniseed, and then take out the aniseed.
7. Then add minced ginger.
8. Add the diced pork and stir fry. The pork belly I bought this time is a bit lean, so I didn’t separately fry the fatter part to get the fat. If your pork belly is fatter, then fry the diced pork. After the oil is added, minced ginger is added, and thinner diced pork is added to stir fry. This will be more fragrant, and you will not feel that individual fatty diced pork is greasy when you eat it.
9. Add diced kidney beans and stir fry.
10. Add salt, pepper powder, and soy sauce, and continue to stir-fry evenly. The kidney beans must be cooked over high heat. If the kidney beans are raw, it is very dangerous. After frying, let cool and set aside.
11. The dough is made into small pieces, and then rolled into a round cake.
12. Hot noodles are relatively simple, just face it directly into a big dumpling.
13. Add water to the pot, not too little, too little to dry the pot is not good, put it in the pot, not too dense, leave a gap, and then wake up for 20 minutes, the electric ceramic stove I use directly set the high fire timing for 30 minutes That's fine, if you use an open flame, it will be about 15 minutes after boiling, if the skin is thicker, it will be 20 minutes.
14. The buns can be directly closed and made into round buns. I usually make buns later. In case the filling is not enough, the remaining dough can be made into hanami or steamed buns.
15. The gap between the bread rolls is larger than that of the hot noodles, and the bread rolls will swell.
16. It takes two fermentations to make the bread rolls. If the room is warm and warm, you can start steaming after 20-30 minutes of fermentation. The steaming method is the same as that of blanching noodles. Also, cover it during the second fermentation, otherwise the surface will be dry.
17. When the time is up, just open the lid and don't simmer it, otherwise it will stick to the bottom and leak the filling.
18. The bread is hot, and the crust is thin and sunken.
19. The bread is soft and the dough is soft, especially the filling at the back is juicy, and it has a special flavor when you bite.
Tips:There are more fillings for hot buns. If only one type is included, three-fifths of the fillings are hot noodles. In addition, the bread crust should not be too thin, otherwise the soup will be too thorough, the second fermentation will not rise, and the steamed buns will not be soft and a little hard.
