Spring Bamboo Shoots and Leek Buns

Name: Spring Bamboo Shoots and Leek Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 170g water; Some carrot; 150g Mashed meat; Some Chives; Some Cooked bamboo shoots; 15g Sugar; 2g yeast; 3g salt; 15g Corn oil

by Dance Spirit 1027

4.7 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

3

In the summer, making fermented food is very strong, so it’s very fast, so I will give it a bit when I have time. This was made 2 weeks ago, because I was busy taking care of the children until today. Although the bags are not authentic enough for southerners, the taste is hygienic. Very reassuring and satisfying, try it

Spring Bamboo Shoots and Leek Buns

1. Put all the dough ingredients into the bread machine and knead and ferment more than 2 times according to the dough procedure

2. Cut carrots and blanched spring bamboo shoots into small pieces

3. Add a little ginger to the wall breaker and break

4. Add in the meat and light soy sauce, salt, sesame oil, chicken essence, pepper powder, sugar and cooking wine and stir together

5. Then add finely chopped leeks

6. Mix well and refrigerate for later use

7. Take out the fermented dough and knead it again until the cut surface has no pores, and divide it into 30 grams each

8. Roll out into a thick skin with thin edges in the middle

9. Wrap the stuffing and fold it into a bun shape

10. Put it in the oiled steamer and let it rest for about 10 minutes

11. Round kettle steamer is ready for about 15 minutes

Tips:
Small reminder that the steamer should be brushed with oil to prevent sticky days and fast fermentation, so the yeast can be moderately reduced or the fermentation time can be reduced. If you are too lazy to knead, you can also put it in the bread machine to help you knead for about 2 minutes.