Pork and Green Onion Buns
1.
Add sugar to 270g of warm water, stir to melt, and then lightly sprinkle the dry yeast on the surface of the water. (Warm water here is easier to make the yeast live, but the temperature should not exceed 40 degrees, high temperature will scald the yeast)
2.
After standing for about a few minutes, you can see a layer of foam on the surface of the yeast water, indicating that the dry yeast has been activated. Slowly pour the yeast water into the flour and stir while pouring.
3.
Mix flour and yeast water to form a dough, transfer to a dough pad or chopping board and knead until the surface of the dough is smooth. Put it in a large bowl, cover with plastic wrap, and ferment in a warm place to 2 times its size, about 1-2 hours.
4.
Prepare the meat filling while waiting for the noodles to rise. Add all the seasonings except the water to the ground pork and stir until it becomes sticky.
5.
Add 100ml of clear water to the meat filling three times, stirring vigorously in one direction each time after adding water, until the clear water is completely absorbed by the meat filling, then add the next time. (Adding a proper amount of water to the meat filling can make the meat filling tender and juicy)
6.
When the dough has doubled in size, transfer it from the bowl to the chopping board, knead the dough a second time, expel the air, and knead the dough until it is smooth again. (When testing the degree of fermentation, you can use a finger dipped in flour to poke a hole in the dough. If it does not collapse or shrink, it means that the dough is good, or there is a slight shrinkage)
7.
Take a dough piece and roll it with a rolling pin into a dough piece that is thick in the middle and thin in the periphery and slightly larger than the palm of your hand.
8.
Add appropriate amount of minced meat and wrap into buns.
9.
Put the wrapped buns in a steamer filled with greased paper. Pour appropriate amount of hot water into the pot, put on the steamer, cover the lid, and ferment for the second time for 10-15 minutes.
10.
When the buns become noticeably larger, heat them on high heat, and steam for 15 minutes after the water is boiled. After turning off the heat, wait 5 minutes before opening the lid. Do not uncover the steamed buns immediately. The hot buns will easily collapse when exposed to cold air. After turning off the heat, wait a while before opening them.
Tips:
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