Name: Scallion Pork Bun
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 30g shallot; 30g Shiitake Mushrooms; 20g Caster sugar; 3g yeast; 350g Flour; Some salt; Some Sugar; 1 teaspoon liqueur; Some Soy sauce; Some Chicken Bouillon Powder; Some Peanut oil; Some water; Some Corn flour; 360g Minced meat; 50g Semolina

Scallion Pork Bun

by The Rhyme of the Sea Food

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Children rarely make meat buns after the holidays. The time flies quickly. I will be back to school in ten days in the blink of an eye. I have to study carefully how to make meat buns to make them more delicious. I always feel that the meat buns made before are filled with meat. It's still not very tasty. This time, I summarized my experience on the Internet. It turns out that I didn't add water when mixing the minced meat and didn't stir up the glue. This amount of flour can make about 18 meat buns

Scallion Pork Bun

1. Yeast is dissolved in a small amount of water

2. Mix flour, semolina and sugar evenly

3. Pour in the yeast water and mix it with chopsticks to form a flocculent. If the yeast water is not enough, continue to add water

4. Make a smooth dough, cover it with plastic wrap, and ferment at room temperature to double its size

5. Make meat filling while waiting for fermentation. Chop the minced meat into puree, diced green onions, and chop mushrooms

6. Add salt, sugar, wine, soy sauce, chicken essence to the minced meat, mix well, then add oil and cornstarch, mix well

7. Add a small amount of water and stir with chopsticks. After the amount of water is absorbed, add a small amount of water and stir again until the meat is glued. Stir in one direction