Lard Dregs and Shredded Carrot Buns
1.
Prepare dough materials: all-purpose flour, dry yeast, sugar, room temperature water;
2.
The filling materials are ready: half a radish, shallots, lard residue, lard;
3.
Mix flour, sugar, and dry yeast evenly, add water, and stir with chopsticks to form a floc; the water absorption of flour is different, and water can be added gradually under uncertain circumstances; the amount of water is generally 55-60% of the amount of flour, with less water. The bun has a strong three-dimensional effect, a little more water, and the dough is soft but the bun is almost three-dimensional;
4.
Knead it into a smoother dough by hand, cover it, and put aside the hair, without waiting for it to be twice as big;
5.
Radish shreds;
6.
Boil it in a pot of boiling water to remove the spiciness of the radish;
7.
After removing it, let it dry for a while, chop it a few times, and mix well with lard, lard residue, chopped green onion, and appropriate amount of salt. This is the stuffing of buns. Don’t add soy sauce. Just eat the onion and oil fragrant. After adding soy sauce, it will be There is a little sour taste, and there is no original fragrance;
8.
Mix the filling, take the dough out of the basin and place it on the chopping board. Take 3 minutes to press and knead slightly to make the dough smoother and more delicate; knead into long strips and cut into even-sized agents;
9.
Sprinkle a little flour and roll into a round crust with a thicker middle and thinner edges;
10.
Take an appropriate amount of oil residue and shredded radish filling and put it on the round skin. It depends on your craftsmanship;
11.
Make buns in your own way;
12.
Put them in a steamer with a cloth covered with drawers, leaving a little distance between each other; close the lid and leave for 20 minutes; now it is cold, you can put enough water in the steamer before stacking the steamed buns, heat for 5 minutes and turn off the heat , Keep the temperature in the pot at about 40 degrees, and steam can increase the humidity in the pot, which is a necessary condition for fermentation;
13.
When the steamed bun is 1.5-2 times the original size, it can be steamed for 12 minutes and simmered for 5 minutes; when the steamed steamed bun is 1.5 times the size, the steamed bun will have a three-dimensional shape; when the steamed steamed bun is twice the size, it will be steamed. The shape of the bun will change, the three-dimensional effect is slightly worse, but the leather will be softer, so you can choose which one you like. The steaming time is adjusted according to the size of the buns.
Tips:
1. This is a fermented bun, but in fact, when the filling is processed, the bun is also slightly fermented, but the final state of basic fermentation is reduced. As long as the wrapped bun is fermented in place in the pot, the bun is also soft. ；
2. The lard residue is the fat residue or suet residue left over from the boiled lard. It can be cut into small pieces with a knife and mixed with shredded radish to make fillings. It has an unusual fragrance; the radish itself is very oily. , Add a spoonful of lard to make it more fragrant;
3. The lard is easy to solidify after cooling. Even a small amount of use will make the cold steamed buns have a heavy feeling. Therefore, the leftover steamed buns should be reheated and eaten to restore the taste when they are just out of the pot.
