Kidney Bean Buns with Diced Pork

Name: Kidney Bean Buns with Diced Pork
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 6g yeast; 20g Caster sugar; 240g Shimizu; 300g Kidney Beans; 160g Pork belly; 1 tablespoon Vegetable oil; a little Shallots and garlic; 3 tablespoons salt; 2 tablespoons Soy sauce; a little pepper powder; a little Chicken noodles

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The memory of the taste of food runs through a person's life. Especially those delicacies that we ate when we were young are still unforgettable when we grow up, and even the taste preferences developed since childhood will continue to extend and influence our later eating habits.
Speaking of this sourdough kidney bean bun, 80% of Dalian people have eaten it, and almost all people who have eaten it love it. Take a bite, and first taste the white and soft dough wrapped in the outer layer. Every time you chew, you can taste a different taste and texture on the tip of your tongue. Maybe it is the fleshy kidney bean, maybe it is the full-grained bean, or it is fat and thin. Diced meat. It has a completely different taste from the stuffed stuffed bun, and it has a completely different taste from fried and stewed kidney beans.

Baozi skin: 500 grams of high-gluten flour, 5 grams of yeast powder, 20 grams of fine sugar, 240 grams of water. (The amount of water varies according to the water absorption rate of different flours, increase or decrease as appropriate)
Steamed stuffing: 300 grams kidney beans, 160 grams pork belly, 1 tablespoon vegetable oil, a little green onion and garlic, 3 tablespoons salt, 2 tablespoons light soy sauce, a little pepper powder, a little chicken powder, and a little water.

Kidney Bean Buns with Diced Pork

1. 1. Pour water, yeast powder, high-gluten powder and fine granulated sugar into the chef's machine, start the kneading program, and knead it into a smooth dough. You can also pour it into the basin and mix well with chopsticks, then knead it into a ball by hand.

2. Put the kneaded dough into the lower baking tray in the daogrs steamer for fermentation. If you don’t have a steaming oven, you can cover it and leave it at room temperature to ferment, or leave it in a bread machine or oven to ferment.

3. Click the menu button, select the "fermentation" function, set the time to 40 minutes, the temperature to 30 degrees, and start.

4. While the dough is fermenting, cut the pork belly into diced meat, add a little salt, water, light soy sauce, pepper powder and chicken powder, mix well, and marinate for a while.

5. Wash kidney beans, remove two old tendons, and chop them into fine pieces.

6. Add a little vegetable oil in a non-stick pan, heat up and sauté a little chopped garlic, pour in the diced kidney beans, add salt and stir-fry until half-cooked. Stir-fry the diced kidney beans in advance, not only can remove the beany flavor and save steaming time, but also the softer kidney beans will not puncture the skin when they are wrapped and can fill more fillings.

7. Mix the diced kidney beans and the diced meat, and the stuffing of the diced kidney beans is ready.

8. At this time, the dough that was fermented in the steamer also expanded to twice its size. Because the daogrs oven has good airtightness, there is no need to cover with plastic wrap during fermentation, and the surface of the dough will not crack.

9. Take out the fermented dough, knead it to remove the bubbles, divide it into 40 grams of dough, cover it and let it rest for 15 minutes.

10. Take a piece of dough and roll it into a round dough, scoop a spoonful of kidney bean filling in the center. 10.

11. Knead the dough at 6 o'clock and 12 o'clock, then knead the upper and lower pieces together from 4 o'clock, and push the filling toward the middle while wrapping.

12. Until everything is so wrapped, put it on the baking tray. Each bun is about the size of a fist, leaving room for fermentation. It can be seen that the space inside the oven is still very spacious.

13. Put the buns with the buns in the middle layer of the daogrs steamer. If there are more buns, you can place two to three layers at the same time.

14. Re-select the fermentation program and set the second fermentation at 30 degrees for 40 minutes. You can also use the "Chef function" (custom setting function), that is, one-time setting of two or three stages of continuous execution of the program, for example: first fermentation at 30 degrees for 40 minutes, after the end, directly start 170 degrees high temperature steaming for 20 minutes, Seamless connection midway.

15. After fermentation, select the "high temperature steaming" function, set 170 degrees to steam for 20 minutes, and take it out after completion. It can be seen that each steamed bun is fully fermented, and there are no water-stained potholes on the surface, and because the space is very generous, there is no adhesion.