Scallion Pork Bun
1.
Xinliang's steamed bun self-rising flour, ready;
2.
Put 500 grams of steamed buns self-rising powder into a basin;
3.
Slowly add warm water, add a teaspoon of salt, stir with chopsticks to form flocculent;
4.
Hand meat or bread machine can be used to knead into a smooth dough; wake up for 10 minutes;
5.
Put the green onions and minced meat in a pot;
6.
Then add light soy sauce, dark soy sauce, salt, and a little sugar, stir to form meat filling;
7.
Then divide the dough into several small doses, about 50 grams per small dose;
8.
Round each small dose into a circle;
9.
Put meat on top
10.
Then, make it into the shape of a steamed bun; if, fold it into the shape of the picture;
11.
Do the rest in turn and let stand for about 20 minutes;
12.
Pot in cold water, 15 minutes, after steaming, simmer for 5 minutes;
13.
After the steamed buns are hot, take them out and let cool;
14.
Delicious meat buns, here it is! !
Tips:
The buns made with Xinliang's self-raising powder are soft and don't need two shots. You can make fat and white buns only once.
