Wild Amaranth Stuffing] Steamed Buns

Wild Amaranth Stuffing] Steamed Buns

1. Wash wild amaranth, chopped and peeled pork belly, 750 grams of pork belly, minced pork belly with 5 grams of minced ginger, 5 grams of minced garlic, 5 grams of salt, 5 grams of light soy sauce, 5 grams of oyster sauce, 10 grams of sesame oil, 20 grams of pepper oil, and soup One piece, 3 grams of five-spice powder, and one egg, mix well. Then mix the pork belly stuffing with the chopped wild amaranth, and add 15 grams of salt. A bag of self-raising powder is exactly 1500 grams. I use self-raising powder. Add 750 grams of water to the self-raising powder. Slowly add warm water, while pouring the water, stir with chopsticks until there is no dry flour.

2. Take a close-up picture to show everyone what wild amaranth looks like

3. Boil wild amaranth in boiling water for 1 minute

4. After removing it, put it in cold water for 3-5 minutes

5. Pinch the moisture

6. Chopped

7. 750 g skinless pork belly

8. Minced pork belly

9. Add 5 grams of minced ginger, 5 grams of minced garlic, 5 grams of salt, 5 grams of light soy sauce, 5 grams of oyster sauce, 10 grams of sesame oil, 20 grams of pepper oil, 1 piece of thick soup, 3 grams of five-spice powder, and 1 egg.

10. Then mix the pork belly stuffing with the chopped wild amaranth, and add 15 grams of salt.

11. A bag of self-raising powder is exactly 1500 grams. I use self-raising powder.

12. Add 750 grams of water to the self-raising powder.

13. Slowly add warm water, while pouring the water, stir with chopsticks until there is no dry flour.

14. Knead into a dough, about 8-10 minutes. Proof the kneaded dough with a lid. The waking time depends on the indoor temperature, and it takes about 40-50 minutes to wake up in summer.

15. After the proofing is done, the dough is peeled by hand, as shown in the picture, and it is as soft as bread.

16. After proofing the dough, sprinkle dry flour on your hands, and knead the dough on the chopping board for 3-5 minutes. Then take a small portion and continue to knead for about 2 minutes.

17. Roll the dough into strips.

18. Cut into about 25-30 grams each of noodles

19. Squash with the palm of your hand

20. Roll out into a thin dough sheet with a thick middle and thin periphery

21. Just pack the stuffing once. Wrapped buns need to be proofed again for 15-20 minutes before they can be served in the pot

22. Prepare some odorless vegetable oil, brush the oil on the grate to prevent sticking, just brush a small amount

23. The buns that have been proofed again are steamed in cold water, and the buns of the second proofing bag feel soft and fluffy when taken, and look like they have grown up. Steam on cold water for 30 minutes. After everyone boils for 10 minutes, turn to low heat for 20 minutes and turn off the heat. After turning off the heat, remove the lid for 3-5 minutes.