Private Milk Pork Bun
by Old Yang's Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Stir the milk and yeast evenly.
2. Pour in the flour and use chopsticks to stir into noodles.
3. Knead the dough into a ball with your hands or a bread machine, cover with plastic wrap or cover a bowl, let it rest for 10 minutes, then continue to knead.
4. Kneaded smooth dough
5. Cover with a damp cloth, wrap in plastic wrap, and ferment at room temperature to double the size.
6. Fermented dough
7. Chopped minced meat and raw materials.
8. Soak the fungus and cut into shreds, shred the carrots, put them together and chop a few times, do not chop them.
9. Minced meat, minced ginger, onion and chopped together.
10. After the fillings are mixed, add all the seasonings and stir vigorously.
11. The dough is well fermented, put some dry flour on the panel, and knead the dough until it is very smooth. Divide a hole in the middle and divide it into blocks.
12. Cut into even equal portions.
13. Cut into even equal portions.
14. You can roll it into a piece and press it with your hands. It is best if the middle is thick and the sides are thin.
15. Wrap into buns and ferment for 1 hour at room temperature.
16. Boil a pot on the water, steam for 20-25 minutes, and then open the lid 5 minutes after the fire has stopped.
17. Out of the pot.
Tips:1. The noodles of steamed buns are fermented a little longer than steamed buns, and the yeast is half a gram.
2. The dough is easy to dry when making buns, so put the divided noodles in a fresh-keeping bag, use one to take one, or cover with a large bowl, the buns will not dry at all.
3. The speed of making buns is faster. Because the noodles ferment quickly.
4. The second fermentation of steamed buns is also very important. It must be fermented well.
