Thin Skin Stuffing Fresh and Bursting Juice | Two-color Fresh Meat and Onion Buns
1.
Prepare all the ingredients.
2.
Add low-salt soy sauce, oyster sauce, garlic powder, and five-spice powder to the pork filling, mix well, and pickle for later use.
3.
Cut off two onions, peel them, and soak them in cold water for later use.
4.
Put all the white dough materials into the mixing bucket of the cook machine.
5.
It takes ten minutes to make a smooth dough and put it in a fermentation tank to ferment.
6.
Then put the purple dough ingredients into the mixing bucket of the chef's machine, and beat again.
7.
Beat into a smooth dough and put it in a fermentation tank to ferment.
8.
Drain and chop the onion.
9.
Pinch the moisture.
10.
Pour the minced meat, chopped onion, and frozen stock into the mixing bucket of the chef's machine and mix well.
11.
Then add peanut oil and salt, and beat it up.
12.
Pour the prepared fillings into a large bowl, seal and refrigerate for later use.
13.
When the dough rises to twice its size, you can start making buns.
14.
Take out the fermented dough, knead and vent, and knead them into 2 white strips and 1 purple strip.
15.
Brush some water on the sides, roll them together into a strip, cut in the middle, brush some water on the contact surface, and then combine and knead into a strip again.
16.
Cut into small doses of about 30 grams, squeeze in a round shape, and relax for five minutes.
17.
Then roll it into a dumpling wrapper, fill it with an appropriate amount of stuffing, pinch the pleats in one direction, close the mouth, and the bun is completed.
18.
After everything is wrapped, relax for 10-20 minutes, send it to the steamer, and steam at 100 degrees for 25-28 minutes.
19.
Just come out.
Tips:
1. The ratio of flour to water is not absolute, it needs to be adjusted according to the draught of flour;
2. The minced meat must be whipped to make it delicious;
3. The article is from @水霖忧.
