Pork and Fennel Bun
by Ten miles of spring breeze can't be as good as you
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put fresh yeast in 300 g of warm water to melt into yeast water, add the yeast water to the flour bowl, stir it into a snowflake shape and then knead it into a uniform dough. Cover the dough until it is twice the original volume.
2. Wash the fennel well, then put it in a pot of boiling water and scald to soften it.
3. Put the removed fennel into cold water to cool down, remove and squeeze the water out and chop it after cooling.
4. Finely chop scallions and ginger.
5. Put the chopped green onion and ginger, 1 teaspoon of salt, cooking wine, pepper, and soy sauce into the meat filling.
6. The meat is whipped up.
7. Put the chopped fennel into the meat filling.
8. Add the remaining 1 teaspoon of salt, sugar, cooked vegetable oil, sesame oil, and mix well to form a stuffed bun.
9. Put the fermented dough on the chopping board and knead until it is completely exhausted.
10. Roll the dough into strips and divide them into dough pieces each weighing about 30 grams.
11. Round the dough and roll it into a bun skin.
12. Pinch and fold along the outer edge of the bun skin with your hands.
13. Take a bun wrapper in your hand, put the fillings in and compact it.
14. Tighten your mouth.
15. The wrapped buns are placed on the curtain and covered with a damp cloth for 20 minutes.
16. Add enough water to the pot, place the grate on the wet cloth, put the raw buns one by one, cover the high heat and turn to a low heat to steam for 15 minutes.
