Pork, Cowpea and Mixed Grain Buns

Name: Pork, Cowpea and Mixed Grain Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Miscellaneous grains; 700g cowpea; 200g Pork filling; 10g yeast; 300g warm water; 30g Vegetable oil; Some salt; 4s Shallots; 10g Soy sauce

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In the blink of an eye, summer, there are more cowpeas on the market, and the price is much cheaper than in spring. It is actually quite fragrant to use it as a stuffing for steamed buns. It just so happens that there are miscellaneous coarse grains at home, so there is a big pot. Put two spoons of dry yeast, pour some water, and squeeze it to form a multigrain dough. The weather in early summer is not too hot, and it will be in place quickly at room temperature.

While the dough is fermenting, blanch the cowpea, chop it, and mix it with a little pork filling. The fragrant bun filling is ready.

Because there are a lot of coarse grains, the dough is not very beautiful and not so white, but it is still delicious due to the meaty taste. Dinner and breakfast on the second or even the third day are all prepared together.

Ingredients

Pork, Cowpea and Mixed Grain Buns

1. Mix all-purpose flour and miscellaneous grains evenly, add 1/10 of the amount of dry yeast, pour clean water at room temperature, first stir with chopsticks to form a floc, and then knead it into a dough without dry powder, cover with a damp cloth and lid to ferment in a warm place;

Pork, Cowpea and Mixed Grain Buns recipe

2. Put chopped green onion, salt, soy sauce, and light soy sauce in the pork filling, stir evenly and fully taste; the amount of meat can be adjusted as you like;

3. Remove both ends of the cowpea and clean it;

4. Put it in a pot of boiling water and blanch it to change color and soften, remove it and let it cool naturally, then chop finely;

5. Put a little salt in the ground cowpea, mix well, dry by hand, put it in the meat filling, mix well;

6. The dough is doubled in size;

7. Sprinkle an appropriate amount of flour on the chopping board, knead the dough slightly for a few minutes, knead it into thin strips, divide them into evenly-sized agents, and roll them into a round crust that is slightly thicker in the middle and thinner around the edges;

8. Take appropriate amount of filling and put it on the round crust, how much depends on your craft;

9. Make buns in your own way;

10. Lay a damp cloth or silicone steaming mat in the steamer in advance, and put the wrapped buns in the pot, leaving room for expansion; cover the lid, and leave for about 20 minutes for the second time. The front is slightly swollen and rounded;

11. Turn on high heat, steam for 20 minutes after SAIC; simmer for 5 minutes and then take out the pot, it will make the skin smooth and not tight; the steaming time can be adjusted according to the size of the steamed buns;

12. The remaining dough can be made into Hanamaki, no waste at all.

Tips:
1. The amount of bean paste can be adjusted according to the taste, it can be more or less, use homemade seasoning to adjust the flavor first, and then add the cowpea to mix together;
2. The blanched cowpea will have a lot of juice after being chopped. If there is a lot of meat, it can be directly mixed into the meat filling. Like I use less meat filling, so I need to squeeze water and then mix the filling to prevent the soup from being affected. The rise and taste of the buns;
3. The gluten content of miscellaneous grains is low, so don't use all miscellaneous grains, but use half of all-gluten flour.