Onion Pork Bun
1.
Production steps:
Pork is chopped into minced meat at the ratio of 3 fat to 7 lean. Soak the pepper in a small amount of boiling water in advance to let the pepper flavor soak out. After the pepper water cools, add it to the minced meat in batches. The onion is absorbed by the meat, cut into small cubes and added to the minced meat, add all the seasonings and stir well again. (If you like chives, you can also add a little bit to mix well)
2.
Put the yeast powder in a small bowl, add 1 teaspoon of sugar and 60g of water, stir to melt. Add it to the 240g flour bowl and stir evenly with chopsticks, then cover it with cling film and ferment to about 2 times the size. After it is ready, add the remaining 60g flour and knead again. , Knead into a smooth dough, divide the dough into 40g small pasta
3.
Take one and roll it into a circle with a thick middle and a thin edge. Add the minced meat and knead it into a bun shape. Put it in the steamer, cover and proof again for about 30 minutes.
After the fermentation is complete, put cold water into the pot and steam on medium heat for about 16 minutes. After turning off the heat, take 3 to 5 minutes before removing the lid!
Tips:
1. This time we used the method of adding flour twice. The advantage of this is that the steamed buns will be softer and easier to handle when they are trapped;
2. The first time it will be very soft, so just use a little kneading and mix well. After adding flour for the second time, the dough is not sticky and it is easy to pack;
3. Since new flour was added for the second time, the final proofing time must be sufficient, about 30 minutes, if the temperature is low, the time will be longer!
