Pork Buns with Beans
1.
Put water, salt, fine sugar, lard, and yeast into the bread bucket in turn, and start the kneading program.
2.
Knead the dough into a large bowl, cover with a lid, and let it rise in a warm place.
3.
Ferment for about 1 hour to double the size.
4.
When fermenting, start to make meat bun fillings, chop green onion and ginger.
5.
Put the minced pork in a large bowl.
6.
Add olive oil, caster sugar, light soy sauce and salt separately.
7.
Add green onions and minced ginger.
8.
Stir the meat in one direction.
9.
After picking the tendons of the beans, place them in a pot of boiling water, add a little salt and oil, and blanch for 3 minutes until they change color.
10.
Take it out and let it cool in the cold water.
11.
Cut the beans into cubes.
12.
Put the sliced carrots, cloud ears, and beans into a bowl of minced meat.
13.
Stir evenly into the prepared carob meat bun filling.
14.
Put the fermented dough on the chopping board, knead it evenly, and knead it into a long strip.
15.
Divide equally into 10 portions.
16.
Roll into a bun skin.
17.
The filling is placed on the dough.
18.
Shape into a bun shape.
19.
Pack all the buns.
20.
Put enough cold water in the steamer, and put the finished buns into the steamer.
21.
Cover with the lid, wake up for 20 minutes, then bring the water to a high heat and turn to medium heat to steam for 15 minutes.
Tips:
1. Put a proper amount of oil in the dough to make the buns more shiny.
2. The water absorption of flour is different, and the water volume of the dough can be adjusted according to the softness and hardness of the dough.
4. After the steamed buns are steamed, simmer for 5 minutes before opening the lid to prevent the buns from shrinking.
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