Pork Buns with Dried Plums and Vegetables
1.
After the dried plums are sieved to remove the dust, soak them in clean water for 30 minutes, then steam them in a steamer for 30 minutes, and chop them a few times when they are cool.
2.
Add yeast and water to the dough.
3.
Just knead it into a dough, then cover with a damp cloth and lid, and perform basic fermentation in a warm place.
4.
The pork filling is defrosted in advance, it is better to use fresh meat filling.
5.
Pour vegetable oil into the pot, and put the chopped onion and ginger into the pot at the same time.
6.
Stir-fry on low heat to give a fragrance, and the minced onion and minced ginger will turn yellow and dry. Put the meat into the pot and continue to stir-fry.
7.
After the meat is discolored, continue to stir-fry for another minute or two to stir-fry out the moisture.
8.
Pour the minced meat and fat into a bowl of dried plums.
9.
Add some salt and oyster sauce according to taste, and stir well.
10.
When the dough is 2-2.5 times its original size, there will be bangs in the hands. When the dough is lifted, the structure is elongated, and the stomata are uniform, and the fermentation is successful.
11.
Take out the dough and place it on the chopping board. After the air is ventilated, the dough is rounded, kneaded into thin strips, and then cut into small pieces of equal size, and rolled into a round crust with a thicker middle and a thinner edge.
12.
Put the right amount of stuffing in the middle of the skin.
13.
Make buns according to your own method.
14.
The wrapped buns are placed in a steamer or on a curtain for secondary fermentation.
15.
When the steamed buns are slightly larger and rounder than the original ones, they can be turned on and steamed. After SAIC, you can turn off the heat in about 20 minutes and simmer for 5 minutes before uncovering the steamed buns. The buns are round and fat.
16.
Out of the pan, the white and fat buns are likable.
Tips:
The amount of flour and stuffing is for reference only, adjust according to your own situation; dried plums must be soaked in advance, steaming on the pot is more conducive to water absorption and softening; pork stuffing is more fat, the stuffing is more moist; the steaming time depends on The size of the buns can be adjusted.
