Pork Golden Needle Buns

Pork Golden Needle Buns

1. Put all-gluten flour, dry yeast, and warm water into the basin together. Stir it with chopsticks to form a flocculent shape, then knead it into a dough. There is no dry powder and no need to knead smoothly and delicately. Cover the lid and perform basic fermentation in a warm and humid place;

2. Dried golden needles is dried day lily. Pick out the hard stems, wash them twice with cold water, and then soak them in cold water until soft. The soup that is soaked is dark brown, so discard it;

3. The minced meat is taken out of the refrigerator in advance to thaw, and I will tell you a quick defrosting tip: if you have an oven at home, use the oven’s thawing program; or use a microwave oven on low heat to "ding" several times and quickly, each time about 5 seconds; or prepare a large steamer, put water in it and heat it, turn off the heat, put the frozen meat filling pot in the steamer, and use the remaining temperature and water vapor to defrost;

4. Wash the fully soaked golden needles twice, dry and chop them; wash and mince the leeks; wash and mince the cabbage, and put them in the basin;

5. Pour a proper amount of oil in the wok, put the thawed meat into the wok and stir fry to change its color, pour soy sauce, oyster sauce, and salt to taste; turn off the heat and let it cool for use;

6. Pour the minced golden needles, minced leeks, and minced cabbage into the minced meat, mix well before mixing the buns, to prevent the cabbage from getting out of the soup and wasting nutrients;

7. The fermented dough is twice its original size. The palm of your hand makes a bang when you tap it gently. The bottom of the dough is honeycomb-shaped, with fine and long uniform pores, and a slight non-pungent sour taste;

8. Place the dough on the chopping board, roll it out into long strips and cut it into evenly-sized agents, roll it out into a round crust with a thicker middle and a thinner edge, and put a proper amount of filling on the crust;

9. Wrap them into steamed buns according to your own method, and put them in a steamer covered with cloth;

10. There are many steamed buns, which can be placed on the curtain. The filling is a bit too much, and the fillings are big, so a little bit of soup comes out. It doesn’t matter, as long as the buns are tightly squeezed;

11. Put the steamed buns in a steamer covered with steaming cloth, cover them, and leave for about 20 minutes. The buns will expand and become rounder than before. Turn on high heat and steam for 10-15 minutes after the steaming process. Adjust the time according to the size of the buns;

12. When the time is up, don't rush to uncover it. Let it simmer for 5 minutes before uncovering. The surface of the bun is smooth and does not shrink, but it is soft and elastic.

Tips:

1. All-purpose flour, low-gluten flour or high-gluten flour can be used for bun wrappers. As long as the ratio of flour and water is correct, they are soft and elastic; the water volume is generally about 55% of the flour volume, which can be based on the water absorption of the flour. Adjust the amount of water according to the rate; less water will make the buns harder to deform, and more water will make the skin softer, but easy to deform and lack three-dimensionality;
2. The proportion of fillings can be adjusted as you like, but dried golden needles are more oily. It is recommended to have a little fat in the meat filling, or add a little more oil when frying the filling; fried fillings are more fragrant than raw fillings. There is a fishy smell of raw meat, and the meat juice is more flavorful and softer after being absorbed by the golden needles;
3. Because it is fried stuffing, leeks and cabbage can also be eaten raw, so the steaming time should not be too long, so as to maintain the fresh fragrance of leeks; the steaming time is adjusted according to the size of the buns and the firepower of the steamer.