Steamed Bun with Beef and White Barley
1.
Prepare the ingredients: highland barley self-rising flour, steamed buns self-rising flour, beef filling, pork filling, water chestnut;
2.
The two self-raising powders have been prepared with the yeast ratio, take an appropriate amount into the basin, pour into about 60% room temperature water, and stir into a floc; if you use ordinary flour, the amount of dry yeast is 1% of the powder;
3.
Knead into a dough that is neither soft nor hard by hand, and cover with plastic wrap for 20 minutes;
4.
Finely chop the green onions and put them in the meat bowl with appropriate amount of salt, light salt, extra-fresh soy sauce, and appropriate amount of cold water;
5.
Stir in one direction into a meat paste;
6.
Chop the water bamboo into small pieces and put it in the meat paste basin;
7.
Mix the water chestnuts with the meat paste evenly;
8.
The highland barley dough is relatively large, divided into two pieces, easy to knead evenly and smoothly;
9.
Knead the dough into long strips and cut into evenly-sized ingredients;
10.
Sprinkle a little flour and roll the agent into a round skin with a thicker middle and a thinner edge;
11.
Take an appropriate amount of filling and put it on the round crust;
12.
Make buns in your own way;
13.
Put them in a steamer covered with cloth, leave a distance between each other, cover, and make the hair 1.5 times the size;
14.
Steam for 20 minutes after steaming on a high fire, simmer for 3 minutes, and take it out of the pot; the barley dough has poor gluten properties, so take it out gently, or use a spatula to shovel the bottom surface out to prevent the bottom from leaking.
Tips:
1. Barley noodles are less gluten than wheat noodles. For steamed buns, you need to add half the amount of wheat flour to increase the elasticity of the noodles; if you want to eat pure barley noodles, you can consider steamed buns, flower rolls, and hair noodles without fillings. ；
2. Beef and pork have their own delicious flavor, especially when the butter is melted, it will be more oily. The ratio of the two is not fixed, and one of them can be used alone; the water chestnut also has its own delicious and sweet flavor, so no extra seasoning is needed.
