Pork and Amaranth Multigrain Buns

Name: Pork and Amaranth Multigrain Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Amaranth; 500g Pork filling; 300g Low-gluten flour; 200g Brown wheat flour; 2g yeast; 10g Sugar; 300g Cold water; 1 stage shallot; 1 piece ginger; Some oil; 1 tablespoon Sauce; 1 tablespoon salt

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I went to play with my aunt in the country the other day and picked back a lot of wild vegetables. This wild vegetable is called amaranth. It is fat, tender and tender. It tastes a bit like spinach, but the stalk is harder than spinach. Eating amaranth can invigorate qi, clear away heat, improve eyesight, and promote the growth of teeth and bones. It's great to make stuffed buns or boiled noodles or cold salads! The common amaranth in the market is purple-red, thin, and eats well when fried, but lacks the wild local flavor.
Because wild amaranth grows in the wild, there are small hairs on the back of the leaves, so it is easy to catch dust. Pick it up and soak it in salt water, which will quickly remove the dust on it, and then blanch it to remove the excess oxalic acid. It doesn't taste too much of earthy smell. In addition, meat must be present in order to make fillings. Raw meat should not be used for meat. I tried it and it didn't taste good. So every time I fry the meat and then mix it with the filling. The gravy can penetrate into the bottom of the dish, although it is slightly loose, but there is no smell.

Pork and Amaranth Multigrain Buns

1. Pour the two types of flour into the bread bucket, and then put the yeast and white sugar into the bucket. Use cold water in hot weather and warm water in cold winter. The amount of water is about 55-60% of the amount of flour. You can also adjust it as you like;

Pork and Amaranth Multigrain Buns recipe

2. Put the bread bucket in the bread machine, start the "kneading" program for 10 minutes, the dough is formed without dry powder, and it is slightly stronger, tidy up and continue to put it in the bucket, cover the lid, and carry out basic fermentation;

3. Treat the filling when the dough is fermented: wash the wild amaranth with salt water, blanch it, dry it after cooling, and cut into fines;

4. Pork stuffing is fat and lean, but more fat, because wild vegetables are more oily, and too little oil is dry and unpalatable;

5. Pour appropriate amount of oil in the wok, stir-fry the minced green onion and ginger to slightly yellow, then add meat filling, pour appropriate amount of soy sauce to color the smell, add appropriate amount of salt, and count the amount of vegetables;

6. Mix the amaranth and meat filling thoroughly;

7. The dough is fermented to twice its original size. The dough makes a bang when you gently tap the dough with your hands. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking. The fermentation is successful;

8. Take out the dough and place it on the kneading mat, sprinkle a little flour and knead it a few times;

9. Weighed into equal parts, the size can be as much as you like, I divided into 15 parts;

10. Roll the small noodle ball into a round skin with a thicker middle and thinner all around;

11. Take an appropriate amount of filling and place it in the middle of the round crust;

12. Wrap it into buns according to your own methods;

13. After all the dough is used up, put the buns on the steamer covered with steaming mats and push them into the steamer for secondary fermentation; it is also possible to use an ordinary steamer without a steamer;

14. When the raw buns are 1.5 times the original size and become rounded, the steamer temperature is adjusted to 110 degrees without preheating, 25 minutes; when the time is up, the buns are simmered for 5-10 minutes before serving to prevent the buns from being suddenly cooled. The surface releases shrinkage.

Tips:
1. Spring and summer are the peak seasons for wild amaranth. Look for clean plots in the wild, not roadside. After picking it back, soak and clean it in salt water several times, and then blanch it to remove the dust completely;
2. Brown wheat can also be replaced with other miscellaneous grains;
3. Use a steamer with a cold water on the drawer. After turning on high heat for about 25 minutes, adjust the time according to the size of the steamed bun. After the time is up, do not rush to open the lid and simmer for 5-10 minutes.