Mustard Pork Bun
by Huyade Food
Favorite
Difficulty
Easy
Time
15m
Serving
4
Proof and sowing noodles must be in place.
1. Add the minced meat with green onion, ginger, sugar, salt and oyster sauce. Cut the mustard tuber into small cubes and mix the minced meat. Put it in the refrigerator for 20 minutes. Mix the noodles with warm yeast water, wake up for two hours and ferment to double the size. Exhaust, split agent. Roll it out into a thin sheet with a thin edge and a thick middle sheet, and start making buns. After waking up for 20 minutes, steam in the pot for 15 minutes, turn off the heat and simmer for three to five minutes and open the lid.
Tips:The temperature of fermentation is very important. At the current room temperature, it is best to put a pot of hot water of 50 or 60 degrees at the bottom of the dough.
