Pork and Green Onion Buns

Name: Pork and Green Onion Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g pork; 2 pieces Green onions; 5 slices ginger; 350g Front leg meat; 500g Zhongyu Multi-purpose Wheat Core Flour; 2 tbsp oil; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 piece star anise; 2 tablespoons sesame oil; Some salt

by I have dried shrimp

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Every time I make buns, my aunt will despise me, why? She is a professional white case. I have witnessed her making pasta. I feel that the noodles are in her hands as if the soul has been taken away. Let her pull the shape at will. It is like a 16-year-old rebellious teenager in my hands. I have to hold back a lot of energy to pull it over, and I have to bear with patience. I still have a few moths from time to time, grinning, or the big and small bags that have succeeded in losing weight can always surprise me. It doesn’t matter to her, who knows that all the buns sold outside are made of meat. Twisting is common, right? I usually comfort myself like this when I don’t do well. Adjusting the stuffing will definitely get it right. The essence is the essence, delicious is the king, besides, in fact, I think the package is pretty good.

Pork and Green Onion Buns

1. Yeast 5g, warm water 60%, kneading dough until smooth, fermentation at room temperature for 40 minutes.

2. Forty minutes later.

3. Fermentation of Mongolian plastic wrap.

4. Wash the green onions and ginger slices (leftovers), one star anise.

5. Add water to account for 40% of the pork, pound and soak for half an hour.

6. Minced pork.

7. Chop the scallions, add them to the minced meat and mix well.

8. Add various seasonings according to the previous ratio, mix the filling with the oil, and stir in the green onion and ginger juice in three to four times. Stir in one direction for a while.

9. Proof for 20 minutes after wrapping, and time for 20 minutes after boiling on cold water and steaming from the top cover. I just opened the lid without shrinking.

Tips:
1. Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment, in the production process, through precise ratio matching, scientific moisture adjustment, extraction of wheat core essence, with the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.
2. After the dough is finished, knead for a while to exhaust, then put on plastic wrap to wake up for five to ten minutes, and then divide into small doses. Don't knead too much at this time. Don't make the dough too thin. In addition, the proportion of surface water should be controlled within 60%. For beginners, you can use a 50% powder-to-water ratio.