Pork Buns with Potato Fried Sauce
1.
Main ingredients: 500 grams of flour, potato meat sauce Accessories: 5 chives, 5 grams of yeast
2.
Add yeast to the flour (flour: yeast is about 100:1), add a little sugar to the flour, then add an appropriate amount of water, stir into a snowflake shape, knead into a smooth dough, cover or cover with wet gauze, and ferment at room temperature.
3.
Potato meat fried sauce method: mince pork (preferably fat and lean, the most fragrant), wash and mince green onion and ginger, peel the potatoes and cut into small diced pieces, heat the pan with cold oil, add 1 tablespoon of vegetable oil, then add minced pork and stir-fry, add Stir-fry minced ginger and star anise until fragrant, fry out the oil in the minced pork. Add the light soy sauce and stir fry to get the aroma, add the sweet noodle sauce and stir fry to even out the sauce aroma, stir a few more times, so that the sauce has a strong aroma, add diced potatoes and five-spice powder to the meat filling and stir to even out the aroma.
4.
Add half a bowl of water, stir well and bring to a boil. Turn to low heat and simmer until the sauce thickens. After the diced potatoes are soft and waxy, add MSG and stir-fry evenly. Sprinkle with chopped green onions and cook out. The sauce below is made directly as a steamed bun.
5.
Take out the dough that has been developed (the dough is about twice as large as the original at this time), dip your fingers in flour, and insert it from the middle of the dough. The inserted pit will not shrink and the fermentation will be good. Add a little flour and knead it evenly. This can be exhausted to the air, so that the steamed buns do not shrink and divide into small doses.
6.
Roll it into a thick dough with a thin edge in the middle, add the potato fried sauce and meat filling, don't add too much, just 80% full, so that the steamed buns are not easy to show the filling, and it is also good to pack.
7.
Pinch the folds to close the mouth and wrap it into your favorite bun shape. I like to wrap the buns with willow leaves. The method: start from the tail, push out one fold on the right side and squeeze tightly on the left side, push out one fold on the left side, and pinch on the right side. Tightly fold back and forth until the filling is completely wrapped.
8.
After wrapping, put it in the steamer, I use Zhenmi folding steamer, cover it, and wait for the second fermentation for about 20 minutes. When the steamed buns are fermented to a chubby second time, the fermentation is complete. Add water to the water tank of the electric steamer. You can also add water while steaming. The power is on for 15 minutes.
9.
When the time is up, don't rush to uncover it. Let it simmer for about 5 minutes before opening. The white and delicious cumin meat buns are ready. They can be used for breakfast and staple food. They are the most seasonal buns in summer.
Tips:
1. For steamed buns, rolls, and buns, you can use medium-gluten or high-gluten flour. The second fermentation is more soft and delicious than only one fermentation.
2. If you want the finished product to have a delicate internal structure, soft and non-porous, you must put two handfuls of flour into the dough after the first shot, and fully exhaust, so that it will not shrink when steamed, and it will look better.
