Sauce Pork Bun

Name: Sauce Pork Bun
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 400g Front leg meat; 5g yeast; Some oil; 100g Chives; 1 teaspoon salt; 2 teaspoons starch; 21.5 teaspoons Soy sauce; 2 teaspoons Oyster sauce; 1 teaspoon granulated sugar; 1 piece egg

by Flyer

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I always like to add some color when making steamed buns. There was no mixer before, so I rarely add color, and the color is not good. There is a blender now, but I have forgotten to use it. Oh. . Everyone is like this.
This time I added leek juice to the flour, and the noodles were very beautiful, emerald-colored, but after the steaming, the food was left overnight. Woo woo. The food is a bit greener, but it is not in that color when it is photographed. The color difference is huge, and the photos look so ugly.
My blender should not be able to grind meat. I actually used it to grind meat and almost burned it. It was horrible, I only used it once. But the minced meat feels very good, and it is juicy after steaming.

Sauce Pork Bun

1. Wash and chop the leeks, put them in a blender and add some water to make a juice.

2. Pour the leek juice into the flour. Pour the yeast sugar into warm water and let it stand for 5 minutes.

3. Mix well and add the yeast water melted with warm water.

4. Knead it into a smooth ball with your hands and let it ferment in a warm place.

5. Knead it with a mixer, add oyster sauce, salt, light soy sauce, sugar, starch egg.

6. Stir it in one direction.

7. The fermented dough is vented with dry flour and kneaded repeatedly.

8. Cut into a uniform agent and roll it into thin skins on all sides and thick in the middle.

9. Add appropriate amount of minced meat.

10. Wrap into buns.

11. Proof the wrapped buns for 20 minutes.

12. Steam in a pot on cold water, turn the water to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes.

13. The delicious buns are ready, but the color is not so good.

Tips:
1. Pour the yeast water, stir while pouring, don't pour it all at once.
2. Meat filling and egg, the taste is smoother.
3. After steaming the buns, turn off the heat and simmer for 3 minutes.