Mei Cai Rou Bao
by BBANG
Favorite
Difficulty
Easy
Time
30m
Serving
3
Mei Cai Lean Pork Buns, delicious~\(≧▽≦)/~
1. Soak the dried plums for 1.5 to 2 hours in advance, and chop the dried plums
2. Chop the pork and add the chopped dried plum
3. Add the chopped plum vegetable lean meat filling to oil, salt, soy sauce, and stir evenly (in fact, the method is the same as making plum vegetable meat pie, if it is salty, you can add a little sugar to taste), and set aside the prepared filling.
4. Stir the yeast and flour evenly together, heat the water, remember not to be too hot, just warm water, just touch the hand (too hot will kill the yeast), add a little bit to the flour, do not add it all at once, as long as the dough Just absorb it to saturation (the water needed may not be used up, depending on the dough), and the dough can be kneaded until it is smooth.
5. Cover the kneaded dough with a lid or a damp cloth, and leave it to ferment for 1 hour in a warm place. (Because it is cold and difficult to ferment, I put a pot of hot water in the microwave, and put the dough in the hot water basin. Up, close the door of the microwave oven), the fermented dough is taken out and exhausted, and divided into six or seven equal parts
6. Knead the divided dough, roll it flat, and wrap it into the filling, and carry out the second fermentation of the wrapped buns for 15 minutes
7. Put the second-fermented buns in a pot and steam for 20 minutes on high heat. After steaming, turn off the heat and simmer for 3 minutes (to prevent the buns from shrinking). Take out the pot and the fragrant buns are just fine~\(≧▽≦)/~
