Plum Dried Vegetable Buns
1.
After the dried plums are sieved to remove the dust, soak them in clean water for 30 minutes, then steam them in a steamer for 30 minutes, and chop a few times when they are cool
2.
Add yeast and water to the dough
3.
Just knead into a dough, then cover with a damp cloth and lid, and perform basic fermentation in a warm place
4.
Defrost the pork stuffing in advance, it’s better to use fresh stuffing
5.
Pour vegetable oil into the pot, add the chopped onion and ginger into the pot at the same time
6.
Stir-fry for a fragrant flavor, and the minced onion and minced ginger will turn yellow and dry. Put the meat into the pot and continue to stir-fry
7.
After the minced meat changes color, continue to stir-fry for another minute or two to stir-fry the moisture in it
8.
Pour the minced meat together with the fat into the dried plum bowl
9.
Add some salt and oyster sauce according to taste, and mix well.
10.
When the dough is 2-2.5 times its original size, there are bangs in the hands
11.
Lift up the dough, the structure is elongated, and the pores are even, and the fermentation is successful
12.
Take out the dough and place it on the chopping board. After the air is exhausted, it is rounded and rolled into thin strips, then cut into small pieces of equal size, and rolled into a round crust with a thicker middle and a thinner edge.
13.
Put an appropriate amount of stuffing in the middle of the skin, the amount of stuffing depends on your craftsmanship
14.
Make buns in your own way
15.
The wrapped buns are placed in a steamer or on a curtain for secondary fermentation
16.
When the steamed buns are slightly larger and rounder than the original ones, they can be ignited and steamed. After SAIC, you can turn off the heat in about 20 minutes and simmer for 5 minutes before uncovering. The steamed buns are round and fat. This is the incandescent machine of the range hood Down, so the bun looks a little yellow
17.
The buns in natural light, how beautiful
18.
Thin-skinned stuffing, very fragrant
Tips:
The amount of flour and stuffing is for reference only, adjust according to your own situation; dried plums must be soaked in advance, steaming on the pot is more conducive to water absorption and softening; pork stuffing is more fat, the stuffing is more moist; the steaming time depends on The size of the buns can be adjusted.
