Lotus Root Buns
1.
Mix flour, water and yeast evenly and knead into a smooth dough;
2.
Leave the dough to ferment to twice its original size;
3.
Steamed stuffing: prepare the pork meat, lotus root and chives separately and wash
4.
Chop pork meat, peel and chop lotus root, add salt, peanut oil, light soy sauce, ginger, and chives to marinate for 5 minutes;
5.
The fermented dough is kneaded and vented, and then kneaded into smooth strips and divided into small balls;
6.
Roll the dough thin;
7.
Put in lotus root meat filling and tighten the mouth;
8.
Put edible steaming paper on the steamer pad, put the wrapped buns, and let them stand for 10 minutes; PS: Leave enough space between the buns, and the steamed dumplings will become larger.
9.
Put it in a pot and steam for 10 minutes in separate water; PS: The size of the fire is different, and the steaming time is different.
10.
After steaming the buns, turn off the heat and open the lid for 3 minutes.
Tips:
1. There must be enough space between the buns, otherwise it will affect the steaming and extrusion of the buns;
2. The ratio of yeast to flour is different for different brands, and the dosage ratio is slightly different;
3. The temperature is different, and the fermentation time is different.
