Shredded Radish Bun

Name: Shredded Radish Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 White radish; 400g Flour; Some Pig fat; 1 shallot; 1 piece ginger; Some salt; Some Sugar; 4g yeast; 10g milk powder

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I have a soft spot for buns with shredded radish. The skin is soft, the filling is fresh and tender, and with some refreshing pickles, it is also very pleasant to serve a bowl of porridge in this cold winter. "

Ingredients

Shredded Radish Bun

1. Prepared ingredients.

2. Add 4 grams of yeast to flour, 10 grams of milk powder, 20 grams of sugar, and water.

3. The bread machine performs a kneading process and waits for the dough to double its size.

4. Make the filling while kneading the noodles, first chop the green onion and ginger.

5. Cut fat fat into small pieces, add a little water and ginger slices.

6. Simmer until the fat becomes golden brown, and boil all the lard for later use.

7. Peel the radish and shred into silk.

8. Bring water to a boil, and blanch the shredded radish until it is transparent and cool water.

9. Then squeeze the carrot shreds to dryness, add green onion, ginger, lard, oil residue, a little salt, and a little sesame oil, mix well and set aside.

10. The made dough is exhausted and divided into small doses.

11. Pack an appropriate amount of shredded radish.

12. Close up and wrap it up and proof it to double its size again.

13. Bring to a high heat, cover and steam for 15 minutes, turn off the heat and simmer for 5 minutes.

Tips:
1. Do not open the lid during steaming the steamed buns.
2. Put oil paper, corn oil under the buns, or brush oil on the steamer to avoid stickiness.