Name: Pork and Green Onion Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zhongyu Multipurpose Wheat Flour; 300g Yubin Pork Front Leg; 1/2 root Green onions; 1 piece ginger; Some salt; 1 tablespoon Oyster sauce; A teaspoon pepper; 2 tablespoons Soy sauce; Some Chicken Bouillon Powder; Some sesame oil; 250g warm water; 4g yeast; 1g Alkali

Pork and Green Onion Buns

by I have dried shrimp

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It is getting colder every day! If you eat something in the morning, you will soon be hungry when you are not resistant at all. So, it's time to order "hard dishes" on the whole! After thinking about it, only meat is the most supportive in the food, so today I will bring you a pork bun with scallion stuffing. You can cook more and eat for several meals!
The flour used is Zhongyu's multi-purpose flour, which was bought cheaply on Double Eleven. If you are used to bad flour, you can feel it after using it once. I heard that there will be events on the 20th, so I will go more this time. Buy some. The meatballs should be made of three fats and seven lean, so that they are tender and juicy, and they are delicious!
The only downside of steaming steamed buns in winter is that the fermentation is too slow. Please wait patiently. Of course, if your heating is hot, there will be no problem~

Pork and Green Onion Buns

1. Mix the alkali and flour evenly, put it in the kneading bucket of the chef machine together with warm water and yeast, and knead it into a smooth dough with the chef machine to ferment to double its size.

2. The meat filling is made during the fermentation time. The pork is washed and cut into strips. The green onions and ginger are chopped. The pork foreleg is more tender. Three fats and seven lean are the best.

3. Then put the green onion and ginger into the meat grinder.

4. Stir for 1 minute to form meat fillings.

5. Put the stirred meat into a bowl, add pepper, light soy sauce, dark soy sauce, salt, chicken essence, sesame oil, and oyster sauce. Stir vigorously and set aside.

6. The fermented dough has been fermented by sticking a hole in the flour with your fingers and without obvious shrinkage.

7. Or pulling the dough into a honeycomb shape also means that the fermentation is good.

8. Put the fermented dough on the kneading pad, sprinkle an appropriate amount of dry powder, knead and vent, let it stand for 10 minutes.

9. The kneaded dough is rolled into long strips and divided into small pieces of uniform size.

10. Roll the dough into a palm-sized dough sheet that is thick in the middle and thin at the edges.

11. Wrap the minced meat and squeeze the dough into a bun embryo.

12. Put the wrapped buns on the oiled steaming grid, put them in a steamer with cold water and put them on high heat. Turn to medium heat and continue to steam for 15 minutes. Turn off the heat and simmer for 5 minutes. Cover.