Steamed Buns with Pleurotus Eryngii Sauce

Steamed Buns with Pleurotus Eryngii Sauce

1. Marinate a pot of meat in advance: Put pork belly in the skin with homemade seasoning, use a rice cooker to cook the soup, soak it in the soup and let it cool naturally to fully absorb the flavor;

2. Pleurotus eryngii is dried in a large basin;

3. Fully soak in cold water, the dried eryngii mushrooms will become soft; wash several times with cold water to remove the dried vegetable smell;

4. Put all-purpose flour, dry yeast, and room temperature water into a basin, knead it into a smoother dough, cover it, and leave it in a warm and humid place;

5. Dried Pleurotus eryngii is squeezed in water, cut into pieces, and crushed with a food processor into granulated minced; the minced is squeezed again in water and placed in a basin;

6. Chop the sauced meat into small dices, fat or lean;

7. Finely chop green onions;

8. Put the minced pork sauce, minced eryngii mushrooms, and chopped green onions into a basin, scoop an appropriate amount of sauce gravy, sprinkle an appropriate amount of salt, and mix into a greasy bun filling;

9. The made dough is twice the original size. Place it on the chopping board and knead it for 3-5 minutes to make the dough smooth and delicate; knead into a long strip, cut into a uniform size, and roll it into a circle with a thicker middle and a thinner edge. skin;

10. Take an appropriate amount of filling and put it on the round crust. The amount of filling depends on your craftsmanship;

11. Make buns in your own way;

12. The wrapped buns are placed on the curtain, they are round and really flattering;

13. Place them in a steamer covered with a cloth, leaving room for expansion between each other; close the lid and leave for about 20 minutes;

14. When the dough is 1.5 times the original size, steam it on high heat, steam for 15 minutes and simmer for 5 minutes.

Tips:

1. Dried Pleurotus eryngii should be completely softened in cold water before use; if fresh pleurotus eryngii is used, cut into small cubes for use; add the stewed broth to make the filling more fragrant;
2. Dough fermentation is not measured by time. The room temperature is different in the four seasons. It takes longer in winter and shorter in summer, depending on the state of the dough; the basic fermentation dough is 2-2.5 times the original size, and the second time after shaping Hair is 1.5 times the original;
3. The amount of dry yeast is generally 1% of the amount of flour, that is, 1 gram of dry yeast is placed in 100 grams of flour, and a little sugar can provide nutrients for the growth of yeast and make the yeast grow better; the temperature is high in summer, the amount of dry yeast It can be reduced to 0.5%. In winter, the temperature is low, and the amount of dry yeast can be increased to 2%, but not as much as possible, otherwise it will have a strong yeast flavor and lose the aroma of wheat; you can use steamer, oven, fermentation box Come to make noodles.