Radish and Cherry Buns
1.
Put some water in the basin first, pour in the dry yeast to melt, then pour in the flour, and gradually add water to make a dough softer than steamed buns. You don’t need to knead it very smoothly, just knead it into a ball. Cover the basin with a lid or plastic wrap. , Set aside to ferment
2.
Pick the radish cherry and soak it in clean water for ten minutes to wash; put water in a pot, add salt, bring to a boil, put the radish cherry seeds in tasseled water, now the radish cherry seeds are very tender, blanch them, remove them and put them in cold water Soak for a while; remove the dry water and cut into small pieces for later use
3.
Add ginger powder and chopped green onion to the meat, stir, then add light soy sauce, monosodium glutamate, salt, stir in the same direction, and then gradually add an appropriate amount of water, and stir in the same direction every time you add it. , Commonly known as water, pour peanut oil and stir evenly, pour in sesame oil to increase the fragrance, and serve as meat filling; put the beaten meat filling and the cut radish cherry seeds in the same basin, half on one side, and mix directly when wrapped Even it's ok
4.
After all these are processed, the noodles are about to be sent, and the noodles that have been sent out are all holes.
5.
Pour the dough on the chopping board, sprinkle flour, knead vigorously, knead until the dough becomes smooth, then divide into 2 pieces, knead into a cylindrical shape, cut into a suitable size with a spatula, sprinkle flour to prevent sticking
6.
Roll out into a thick bun skin in the middle and thin all around
7.
At this time, mix the minced meat and radish cherry seeds in the filling bowl and wrap them in the shape you like.
8.
Put corn husks under the buns and place them on the grate of the steamer. The steamer has been filled with water. Proof for about 10-20 minutes. Put a pot on cold water. After the water is boiled, turn to medium high heat and steam for 15 minutes. Turn off. Fire; after turning off the heat, stop for half a minute, open the lid, the big fat buns are out of the pot, and then a bowl of millet porridge, dipped in garlic juice, a nice meal
Tips:
The amount of water depends entirely on the feel, which is basically between 55% and 60%. There is no particularly strict requirement for the dough of Chinese pasta.
