Shallot Pork Buns
1.
Add a little saccharification in 30 degrees warm water and add yeast to adjust.
2.
Pour the yeast water into the flour, add an appropriate amount of water, and stir with chopsticks until it becomes 80% flakes.
3.
Then start to knead the noodles and add water to the noodles while kneading, until a smooth dough is formed. The noodles of the buns should be softer. Cover with plastic wrap and leave to ferment in a warm place.
4.
Now prepare the filling. Mince the ginger and finely chop it as much as possible. Shallots, chopped green onions. Shallots are more delicious.
5.
Add the cooking wine, minced ginger, salt and pepper to the meat filling, add water and stir in one direction. The water needs to be added in portions, each time a small amount of water is added to be eaten by the meat and then added again. Until the minced meat hugs the ball up vigorously. If there is stock, it is better to use stock.
6.
Then add oyster sauce, dark soy sauce, light soy sauce, spice oil, sesame oil, five-spice powder and shallots to make a strong whipping in one direction. The stuffing of the steamed buns is hugged into a ball. The production of spice oil is introduced in my "Yibin Burning Noodle" recipe.
7.
The dough will rise to twice its size, and the dough will be ready after pressing the hole without shrinking it.
8.
Knead the dough and vent it and divide it into equal pieces of dough.
9.
Roll into a thick crust with thin edges in the middle. It doesn’t have to be very regular and round. Just pack the stuffing and adjust it.
10.
Pick up the dough and put the meat into it.
11.
Because it needs to be distinguished from another kind of stuffing, another style is wrapped. Different from the round bag, this is to push the pleats forward instead of pinching in the middle.
12.
This one can be seen not pinched in the middle.
13.
The picture is not good enough to describe the way of the package. Anyway, everyone has their own methods, just fill the stuffing without leaking.
14.
Put cold water in the steamer. Put the steamed buns in the steamer with a lid and let stand for 20 minutes. The cloth should be moistened. But the kind of wet that can't drip.
15.
After 20 minutes, it will start to steam on a medium and small fire, then turn to high fire and steam for 15 minutes. Turn off the heat and simmer for three minutes before coming out.
Tips:
The steaming time of steamed buns is determined by the size of the buns. The size of my bag is about the size of a fist after being steamed.
