Shredded Pork Buns with Plum and Bamboo Shoots
1.
Put 220 grams of water, flour, oil, sugar and yeast into the bread machine, or knead it by hand to form a smoother dough that feels a little harder than the earlobe, and then ferment in a warm place. Different brands of flour have different water absorption rates. Add a little flour if it is thinner, add a little flour if it's dry, and add a little bit. The ratio of flour to water for steamed buns is generally around 100:55.
2.
Minced pork belly, a little minced ginger, chopped bamboo shoots in a bag like mustard pickles in supermarkets, 1 teaspoon dumpling seasoning powder, 2 teaspoons salt, stir in one direction until it is thick, add a little bit in the middle several times Water, if there is broth, it is better, so that the steamed buns will be more delicious with some gravy. Finally, add 2 tablespoons of oil and stir again in the same direction for a while to lock in the moisture. The mixed meat should stand for more than half an hour, and put it in the refrigerator when the room temperature is high.
3.
The dough has been fermented to twice its size, just peel it and see the loose cellulite.
4.
Take out the fermented dough, sprinkle a thin layer of flour on the chopping board, gently pat the dough flat, and fold it twice or three times.
5.
Knead the dough long, fold it left and right, knead and fold again, repeat two or three times.
6.
It can be cut into a ball to see if there are no obvious holes. When kneaded like this, the buns are delicious, and the steamed buns are the same.
7.
Roll the dough into long strips and divide it into 12 portions as much as possible. The number of portions is arbitrary.
8.
Take a portion of the dough, flatten it lightly, and use a rolling pin to roll it out like a dumpling wrapper, with a thicker edge in the middle and a little thinner. Put an appropriate amount of meat filling, and then squeeze the edge like an origami fan.
9.
After the buns are made, let them stand for a period of 10-30 minutes. The room temperature is low for a long time, and the room temperature is high for a short time. You can steam it when you see the obvious expansion. Boil a pot on the water and steam for 18-20 minutes.
10.
After the steamed buns are steamed, do not open the lid in a hurry. Let it simmer for 5 minutes before opening the lid. Move the lid of the pan and be careful not to let water vapor drip on the buns.
Tips:
1. The minced meat is prepared as you like, and it's a little saltier and more delicious. Add some water or soup, add some oil to lock the moisture in the meat, and the meat filling will be tender and juicy. Note that the meat filling should not be too soft, otherwise it will not be easy to pack, and it should not be too dry to eat firewood. When stirring, stir in one direction until the glue becomes viscous, which is slightly softer than meatballs.
2. Adding a little oil when kneading the dough will make the dough more moist, sugar is for the nutrition of the yeast, you don't need to add it.
3. When the steamed buns are proofed, it is enough to swell up a circle, and the creases of the buns that are over-steamed after proofing will easily disappear.
