Name: Pork and Carrot Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork; Some White radish; Some shallot; Some ginger; Some Meat Jelly; Some Okara; 400g Whole wheat flour; Some milk; 4g yeast; Some salt; Some sesame oil; Some Cooking Wine; Some Soy sauce; Some Oyster sauce

Pork and Carrot Buns

by Fresh water bamboo

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Add the bean dregs left over from the self-grinding soy milk for breakfast to the whole-wheat flour and noodles to make the bun skin, and the pork and white radish to make the filling. Although it is simple and nutritious, it is very comprehensive and tastes good."

Pork and Carrot Buns

1. Prepare materials

2. Flour, yeast and bean dregs are mixed together with milk to form a smooth dough. Cover with plastic wrap and leave to ferment in a warm place.

3. Cut the white radish into small cubes, add a little salt for 10 minutes, pour the excess water

4. Chop pork into minced meat, mince green onion and ginger, freeze the skin and cut into small cubes

5. Put minced meat, diced white radish, minced green onion and ginger together, add cooking wine, light soy sauce, oyster sauce, sesame oil, salt, and stir to make a filling

6. When the dough has risen to twice its size, take it out and place it on the chopping board, and knead out the air inside.

7. Rub into a strip

8. Cut into small pieces

9. Take a small piece of dough and roll it into a thin round dough piece with a thick middle and a thin circle around it

10. Put the right amount of stuffing

11. Bao Cheng Bao

12. Place the prepared raw buns on the drawer and let the buns serve for about 20 minutes.

13. For a pot with cold water, turn to medium heat and steam for 15 minutes after high heat, turn off the heat and steam again for 5 minutes before opening the lid.