Name: Pork Tofu Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 50g Whole wheat flour; 200g Pumpkin puree; 3g yeast; 250g pork; 400g tofu; Some carrot; Some shallot; Some Meat Jelly; Some salt; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some sesame oil; Some Chicken Bouillon Powder

Pork Tofu Buns

by Fresh water bamboo

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The buns made today follow the principle of matching coarse and fine grains, using white noodles, whole wheat flour and pumpkin to make the noodles. The fillings are pork, carrots and tofu. The seasoning is just right, and it feels good. "

Pork Tofu Buns

1. Peel the pumpkin and steam it in the pot.

2. Press it into a puree with a spoon while it is hot.

3. Mix white flour, whole wheat flour and yeast evenly, add pumpkin puree to form a smooth dough, and leave to ferment in a warm place.

4. When the dough is fermented, prepare the filling and wash the ingredients.

5. Dice tofu and carrots, finely chop green onions, and chop pork into mince.

6. Cut the skin jelly into fine dices (I made it and put it in the refrigerator. If there is no skin jelly, you can add a suitable amount of water), add salt, cooking wine, light soy sauce, oyster sauce, chicken essence, and sesame oil and mix well.

7. The stirred filling is already very fragrant.

8. Fermented dough.

9. Take it out and place it on the chopping board and press to fully exhaust it.

10. Divide into small doses of about 30g.

11. Take a small dose and roll it out into a round dough piece thick in the middle and thin around it.

12. Put the fillings on.

13. Make a bun,

14. The cooked buns.

15. Put it in a steamer, a pot of cold water, boil the water vapor on high heat, then turn to medium heat and steam for 15 minutes. Turn off the heat and steam for 5 minutes.