Plum Dried Vegetable Meat Bun

Name: Plum Dried Vegetable Meat Bun
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 800g Flour; 8g Dry yeast; 4g Steamed bread improver; 100g milk; 300g warm water; 1 piece Egg white; 20g Sugar; 200g Dried plum; 400g Pork belly; a small piece lard; Some Oyster sauce; Some ginger

by Little feet in the rain

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

I like all kinds of DIY. I used to spend a week to DIY a tote bag and DIY all kinds of cakes and breads, but I never thought about making buns, because my mother made steamed buns in the northwest of her hometown. She was definitely a super expert, but she came In a garden city, my mother has repeatedly failed to make buns. The skin is either too hard or too dark and thick. In the end, my mother is attributed to the difference between the water in the south and the north. She can only buy buns if she wants to eat them, so she stopped making buns. miss you.
But in recent days, because of the coronavirus, people all over the country have stayed at home and are extremely bored. Suddenly they wanted to make steamed buns. After referring to countless recipes on the Internet, they finally succeeded in one fell swoop. Now that they are awkward, I am afraid of getting overwhelmed, so I will write down the recipes immediately after eating. When I came down, I felt that the most successful buns were their thin skin, tender white, soft, and good hand-feel.

Plum Dried Vegetable Meat Bun

1. Mix lukewarm water with milk (the amount of water is generally half the amount of flour. Use whole milk for the softness of the dough. Don’t be afraid of milky flavor or milk flavor for this amount. It turns out that there is no milky flavor at all). At 35 degrees, add dry yeast and steamed bun improver and mix well.

2. Put flour in the basin, beat an egg white (for the noodles), add 20g of sugar, then pour water into the flour a little while stirring the flour, stir it into a flocculent shape, then knead it into a dough, cover the basin with plastic wrap. Fermentation is enough to make it 2-3 times as big as the original dough. Today, the temperature is low, and I waited for three or four hours at about ten degrees.

3. The dried plums are soaked in water for half an hour and washed. Blanch the pork belly in the pot, rinse with hot water, and cut the fat and thin into small cubes.

4. Pour oil in the pot and heat, add minced ginger and stir fry, add fat meat and stir fry to get oil, then add lean meat and stir fry for 3-5 minutes, add appropriate amount of dark soy sauce, light soy sauce, add oyster sauce, sugar, five spice powder, stir well, add Stir the dried plums, then add water, cook for 40 minutes on medium heat, taste the taste to determine whether you need to add salt, and then collect the juice over high heat.

5. Stir the dried plum and vegetable meat stuffing and let cool for later use.

6. The fermented dough is a critical step. When the dough is kneaded and can be wrapped, roll the dough out. It does not need to be very regular or thin. Spread a small piece of lard evenly on the dough (about half a piece). Walnut is as big, this step is very important, can make the dough white and soft) Roll up the dough and continue to knead until it becomes a piece of dough again.

7. Wrap the steamed buns and carry out the second fermentation (you can boil the water in the steamer for a minute or two, just after the gas), put it in the steamer for half an hour, and then steam for 30 minutes (calculated from the cold water).

8. After turning off the heat, do not open the lid immediately, wait 5 minutes, and then open the lid at an angle. The lid cannot be shaken, otherwise the steam will fall on the buns. The skin is thin, white and tender, and it feels super good. My friend just ate three of them in one go.

Tips:
1. Water temperature is very important, 35-40 degrees
2. Milk is important
3. Secondary fermentation is very important
4. Lard is important
5. Wait five minutes after turning off the heat