Sprout Meat Bun
1.
Steamed buns with steamed buns are still used to old noodles, and the taste is more fragrant than yeast. Soak the old noodles in warm water, knead evenly, pour in the flour and knead the dough to proof
2.
Prepare the ingredients, chopped ginger and pepper
3.
Pour the oil into the pot and heat it, add ginger/hot pepper and fry until fragrant. Then pour in the minced meat and stir-fry. Then add the sprouts and stir-fry. Add the right amount of salt. The filling is cooked. You can taste the salt. Add more. Add according to personal taste
4.
After frying, turn off the heat, add the chopped green onion and mix well
5.
After the noodles are proofed, the basin is inverted on the panel, the warm water is adjusted to the alkaline water, then the basin is opened and the basin is poured on the surface of the hair, and the basin is cleaned, knead for about 10 minutes, and roll out the strips and the cutting agent.
6.
Roll out the skin thinly and pack more stuffing. The method of wrapping is up to you. Just wrap the stuffing in the dough.
7.
After wrapping, cover with a cloth and wake up for about 10 minutes. The water in the pot is boiled on the steamer, and the time is 20 minutes after the air is exposed (you can also steam directly in the pot with cold water). The time can be increased or decreased according to the size of the buns
Tips:
1. You don't need to adjust the water when adding alkali, but you need to roll the alkali with a rolling pin. When kneading the noodles, there will be no small yellow spots caused by uneven alkali kneading.
2. The size of the agent determines the length of steaming time
3. The water for kneading is determined according to the water absorption of the flour
4. The sprouts must be washed clean, there will be sand in bulk bags, if you don’t wash them out, you’ll just eat them.
5. Everyone does it differently, I hope you will like this pastry
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