Onion Pork Bun
1.
Pork is chopped into minced meat in a ratio of 3 fat to 7 lean
2.
Soak the pepper in a small amount of boiling water in advance to let the pepper taste out
3.
After letting the pepper water cool, add it to the minced meat in batches, and beat in one direction with chopsticks until the water is absorbed by the meat.
4.
Onion diced
5.
Add to the minced meat, add all the spices
6.
Stir it well again. (If you like chives, you can also add a little bit to mix well)
7.
Put the baking powder in a small bowl, add 1 teaspoon of sugar and 60g of water, stir to melt. Add to the flour bowl containing 240g
8.
After mixing well with chopsticks, you can mix it with your hands.
9.
Cover with plastic wrap and ferment to about 2 times the size
10.
After it’s spread, add the remaining 60g of flour
11.
Knead again to form a smooth dough
12.
Divide the dough into 40g small pasta
13.
Take one and roll it into a round shape with a thick middle and thin edges, and add meat filling
14.
Shaped into a bun shape
15.
Everything is done, put it in the steamer, cover the lid and let it rest for about 30 minutes
16.
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 won't stick to your hands and it's 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!
