Pork Fennel Big Bun

Name: Pork Fennel Big Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 1 piece Fennel; 150g Minced meat; 5g Baking powder; 1 tsp Ginger powder; 2 tablespoons Cooking Wine; 1 tsp pepper; Some oil; Some salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Looking at the freshly bought fennel seedlings, I prepare to make a bun with meat filling. When making it, pay attention: first, you must choose pork belly, the best combination of three or seven minutes of meat and fennel; secondly, the noodles must be good (my noodles today are a bit overwhelmed), and the noodles are not good. The skin becomes hard and oily, and the appearance and taste will be affected. At the end of the steaming, pay attention to the cold water on the tray. When the steaming is complete, don't rush to get the pot up. Let it simmer for a minute or two before uncovering the pot. You must pay attention to these small details, so that you can also make delicious pork and fennel buns that are delicious and attractive. . "

Ingredients

200g Flour

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1 piece Fennel
150g Minced Meat
5g Baking Powder
1 tsp Ginger Powder
2 tablespoons Cooking Wine

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1 tsp Pepper

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Some Oil

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Some Salt

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Pork Fennel Big Bun

1. The baking powder is boiled with hydration of about 30 degrees, and then added to the flour;

2. Combine them into a smooth dough, cover with a lid, and leave to ferment at room temperature;

3. When the dough fermented to 1.5 times-2 times as big, just press down with your fingers and not rebound;

4. Knead it and cut it into equal-sized doughs, and then cover them;

5. Add appropriate amount of salt, pepper, ginger powder and cooking wine to the meat filling, stir in one direction and marinate for 2 minutes;

6. Then add minced fennel, add sesame oil and mix well, then add a little salt and pepper;

7. Stir well so that the fennel meat filling is ready;

8. Roll out the good dough into a round piece;

9. Put the prepared fennel filling in the middle;

10. Hold it with your left hand, twist it with your right hand and fold it inward until it is wrapped;

11. Put the wrapped buns on the steamer and let it sit for another 20 minutes;

12. Boil the pot with boiling water, put the steamed buns on top, steam for 10 minutes on high heat, and simmer for another minute. The fragrant, hot "Fennel Meat Bun" will be out of the pot.

13. It's ready to eat.

Tips:
1. The baking powder is boiled with warm water of about 30 degrees before mixing, which is conducive to the rapid fermentation of the dough; 2. The meat filling is first marinated with salt and other seasonings to get the bottom taste, then add the vegetables and stir, remember First add oil and mix well, then add salt and other seasonings; 3. When making a bun, hold it with your left hand, twist it with your right hand and fold it inward until it is completely folded; 4. Steam the buns according to their volume and steam for 8-10 minutes After simmering for another minute, remove the lid to prevent the buns from collapsing.