Pickled Vegetable Meat Bun
1.
Put vegetable oil, oyster sauce, salt, thirteen incense, cornstarch, egg into the minced pork, and stir in one direction until it is strong
2.
Add the washed and chopped first vegetable and ginger, stir in one direction to form meat filling, set aside
3.
Mix the flour and yeast, slowly pour the milk, and stir with chopsticks while pouring into a flocculent
4.
Knead the dough until it has a smooth surface, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size
5.
Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb in the middle of the dough, and it will be fermented.
6.
Knead the fermented dough until the surface is smooth, knead it into long strips, and divide it into dough pieces of the same size
7.
Roll the small agent into a bun skin and wrap it in the meat
8.
Put the wrapped buns in a steamer with a cloth, with a space between them, because they will become bigger when they are steamed, and will be doubled in the second proofing.
9.
Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid
10.
Fluffy and soft
Tips:
1. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
2. The first dish is salty, so the amount of salt required in the filling should be considered as appropriate.
