Onion Carrot Pork Bun

Name: Onion Carrot Pork Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Arowana high-gluten flour; 400g Arowana low-gluten flour; 480g Shimizu; 10g yeast; 20g Sugar; 80g All-purpose flour; 60g boiling water; 3 pcs carrot; 1 piece celery; 500g pork; 1 piece onion; 3 teaspoons Corn oil; 3 teaspoons Soy sauce; 1/2 bowl Cooking Wine; Some Fine salt

by Niu Ma Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I can’t pinch this delicious bun. We have to adjust the flavor of this bun. Today I used fresh meat, carrots, onions, and celery. This stuffing is very rich, so I think it’s a little more nutritious. , And then pack all the ingredients that the child likes and dislikes in it, so that he can't tolerate picking and choosing.
The stuffing of steamed buns is important, and the skins should be controlled in the same way. I usually use the arowana high and low gluten flour stocks at home to prepare separately. These two flours are usually used to make small cakes or omelets. The high gluten flour is used to make bread or pizza, and then make Chinese pasta. I just mixed these two powders together. This way the taste of the bun will be better. You can try it if you like it.

Onion Carrot Pork Bun

1. Hot noodles: 80 grams of flour, 40 grams of boiled water. Ingredients for the bun dough: 400 grams of arowana high and low gluten flour, 480 grams of water, 8 grams of yeast, and 20 grams of sugar. Ingredients for meat filling: 1 lean meat, 3 carrots , 1 handful of celery, 1 onion, 3 teaspoons of corn oil, cooking wine, fine salt according to personal taste, and finally add some water after mixing, and mix until the filling is strong.

2. As shown in the picture, chop and cut the ingredients for the meat filling. I used a cooking device and cut the fillings in less than five minutes.

3. Then add corn oil, water, light soy sauce, cooking wine, fine salt, and mix the stuffing until it is strong. Then put it in the refrigerator for later use.

4. Noodle soup: 80 grams of flour, 40 grams of boiling water, mix until the flour is lumpy and knead until smooth, then let cool for later use.

5. Then mix all the ingredients used in the bun skin. Knead the dough in the kneading mode of the cook machine until the dough is smooth.

6. Then put the cooled hot dough into the cook machine, and knead the two doughs until they are combined.

7. The picture shows the state of kneading, which looks very delicate.

8. Then take out the dough, dip it in a little flour, shape it, and then wake up for ten minutes.

9. Wake up and roll it out until the dough is long and thin, then cut small pieces of dough and roll it out until the dough is thin.

10. Wrap the minced meat in the dough, and put a part of it into the grilling machine, and then wake up for about 25 minutes.

11. Add the right amount of corn oil and fry on high heat until the bottom of the bun is crispy.

12. Then add water, turn to medium heat and simmer until the juice is ripe. It takes about 15 minutes. After simmering and frying, do not open the lid in a hurry, likewise simmer for 5 minutes before opening the lid.

13. The rich-tasting fried buns are also perfect. Thanks to the onlookers of my friends, the road to the buns of the can-shou-women has started again today. As the three men in my family said, they will definitely be able to make good-for-nothings before school starts.