Krill Meat Bun

Name: Krill Meat Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 127g water; 15g granulated sugar; 3g yeast; 90g Krill; 130g (half fat and thin) pork; 14g Chopped green onions; 2.5g ginger; 2g Peanut oil; 1.8g salt; Some pepper; 1.8g sesame oil; 3.2g Soy sauce; 0.8g Cooking Wine; 4.2g Corn flour

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In Chinese dim sum, meat buns can be said to be one of the favorites of many people. Most of the pork buns sold out are pork buns. When I didn't know how to make dim sum before, I rarely bought meat buns, worrying about whether the pork was new or not. Now it is more convenient to make dim sum by yourself, and the filling of the meat bun can be adjusted according to personal taste. The meat buns made this time, in addition to traditional pork, also added Antarctic krill. Eating shrimp during the Chinese New Year means laughing. Antarctic krill lives in the Antarctic waters of the Southern Ocean. It has the characteristics of high protein and low fat, and also contains 8 essential amino acids required by the human body. There are many ways to eat krill. I have used krill before to make rice rolls, wontons, fried rice, and home-cooked dishes. Adding krill to the food will make the dishes more delicious. "

Krill Meat Bun

1. Pour flour and sugar into the basin

2. Yeast is dissolved in warm water, pour into flour, and mix into flocculent

3. Harmonize into a smooth dough, put it in a basin, cover with plastic wrap, and leave for 50-60 minutes (if the room temperature is too low, you can use the oven to leave)

4. While waiting for fermentation, you can make fillings, chop pork into minced meat, add oil, salt, sesame oil, light soy sauce, cooking wine and cornstarch, mix well, add appropriate amount of water several times, and stir until the minced pork is glued

5. Add krill that has been thawed in advance

6. Add pepper and minced ginger

7. Add chopped green onions and mix well, the filling is ready

8. Fermented dough

9. Take it out, vent it on the kneading pad, rub into long strips, and cut into 11 equal parts

10. Roll out into a circle, thick in the middle and thin around the edges

11. Put the filling

12. Pinch it (you can search it online)

13. Put it in a steamer and let it provoke in a warm place for 20 minutes (if the room temperature is low, you can add hot water to the steamer and put it on the steamer for proofing)