Name: Sophora Japonica Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 220g water; 4g yeast; Some Sophora japonica; Some shallot; Some Pork belly; Some ginger; Some salt; Some sesame oil; Some Soy sauce; Some Thirteen incense

Sophora Japonica Pork Buns

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I rummaged through the refrigerator and found that the baby was there. There were still two bags of acacia flowers that my mother kept in the spring, so I quickly took them out and ate them. It just happened to have pork belly filling, put it together into a big bun, it must be super delicious. If you say it is dry, leave the noodles and mix it with stuffing, and you will be able to eat the fragrant big buns at night.
My mother is super good at keeping the house, and can always save the ingredients that are too much to eat in the season, and they are all very well preserved. For example, Sophora japonica, my mother cleaned them, steamed them in a basket, and then put them in the cold and put them into small bags and frozen them in the refrigerator. When they were eaten, they were still full of fresh fragrance. For example, seasonal beans such as peas and broad beans, my mother also cooks them and freezes them, so you can eat delicious beans all year round.
Sophora japonica and pork belly are absolutely a perfect match. The sweet scent of Sophora japonica is infiltrated with lard, and every bite is rich. It is also very good for breakfast, one can be full, and the meat is full of nutrition. "

Sophora Japonica Pork Buns

1. Put the dough materials into the cook machine, start the dough mixing process, and form a smooth and delicate dough, and leave it in a warm place for fermentation.

2. Add salt, soy sauce, chopped green onion and ginger and a small amount of thirteen spices to the pork belly, mix well. Then mix with Sophora japonica. Finally, drizzle some sesame oil to increase the aroma.

3. After the dough has finished, ventilate and knead evenly, divide into small doses, and roll into large pieces.

4. Use your favorite method to make buns.

5. I prefer willow-leaf buns, so they can hold a lot of stuffing.

6. The wrapped buns are placed in a cage for secondary fermentation. The room temperature in summer is relatively high, and the natural fermentation effect is very good. If it is winter, it needs to be carried out in a warm place.

7. After the buns are delivered, start the steamer, I use the Zhenmi steam cooking machine, the steam will be produced in 30 seconds, and the buns are ready for 25 minutes. If you use an ordinary steamer, put the water in the basket and time it after boiling, and it will be just right after 25 minutes.