Three Fresh Pork Buns with Water Chestnuts and Mushrooms
1.
Wash the prepared materials. get ready. For shiitake mushrooms, it is best to use flower mushrooms, wash twice with warm water and then soak. Don't pour out the soaked water.
2.
Chop the horseshoes, try not to smash them, so that the juice in the horseshoes will spill out, just slice them with a knife and chop them slightly. Grated carrots, chopped green onion
3.
I bought my own meat grinder and ground the meat by myself. Lean meat and fat meat are minced separately. The fat meat is boiled into lard residue in the pot and then used to adjust the filling to make it more fragrant. You can try it.
4.
When the lard residue in the pot is almost boiled, pour the minced ginger and scallion into it and sauté
5.
Add shiitake mushrooms
6.
Carrots are fat-soluble foods, it is best to fry them in oil. Then put the seasoning in, this is according to personal taste.
7.
Use the water for soaking the mushrooms to mix the minced meat, adding bit by bit, stirring in one direction while adding, until the minced meat can no longer absorb water. This step is to make the filling more juicy. When the stuffing in the wok cools, pour the mince and horseshoe and stir together. If you want to know whether the taste is adjusted well, just take a little bit and fry it in a pan, taste the taste, and add it yourself. So don't try to pour the salt in the first place.
8.
In this step, you must pay attention to using hot water (60-70°C), and the buns made by the blanching method for steamed buns are particularly soft. Because it's making buns, so you don't need a lot of sugar, just add a little to help the yeast ferment. There is no toaster to use the basin. Do not pour water and flour all at once, as different flours have different water absorption properties.
9.
The kneaded dough is non-sticky, non-sticky, and smooth. Ferment in a warm place for 45-60 minutes
10.
You can poke the fermented dough with your fingers. If the dough does not shrink, it means that it is fermented.
11.
The internal organization of the fermented dough
12.
exhaust
13.
Divide the exhausted dough into small pieces. The size is up to you
14.
Roll the dough into a thick dough with thin sides on the four sides
15.
The wrapped buns will undergo secondary fermentation. Fermentation time is 25-30 minutes
16.
After the second fermentation, steam for 10 minutes.
17.
Don't open the steamed buns immediately to avoid shrinking when cold. Let stand for about 2 minutes before opening, and eat while it is hot.
Tips:
The fat must be boiled into lard residue, the noodle method must be used, and the fermentation must be in place. If you still don’t understand, you can leave me a message
