Willow Beef Bun
1.
Use a little warm water to dissolve the yeast and pour it into the flour
2.
Slowly add warm water and stir into flocculent with chopsticks
3.
Live into a softer dough, ferment in a warm and moist place to double its size
4.
Boil the pepper, aniseed and fennel perfume for 10 minutes, cool and filter for later use
5.
Cut the scallions into small pieces and mix with a spoonful of oil
6.
Ginger cut into puree
7.
The beef is washed and minced into fillings, it will be more delicious if it is chopped by hand
8.
Pork belly chopped into meat
9.
Add light soy sauce, five-spice powder, and white pepper to the mixture of the two kinds of meat. Add the pepper to the side of the water several times and stir until it is completely absorbed, then add the next time
10.
Generally add about 3-4 taels of water for a catty of beef, stir until it is completely absorbed, and the meat filling is smooth and soft
11.
Add salt, chopped green onion, ginger, green onion oil, sesame oil and beat again
12.
13.
Take out the fermented dough and knead it evenly, knead it into a long strip, and drop it into an agent of the same size.
14.
Roll out into a slice with thin sides on all sides and a little thicker in the middle
15.
Wrap the right amount of minced meat
16.
Use your middle finger to press the dough to the direction of the filling, squeeze it with your hands, and then use your thumb and index finger to hold up the dough on both sides, only forming a W shape
17.
Then, with your thumb and index finger, squeeze the pleats to the left and right
18.
Pinch back and forth one by one until it is finished, it will become a willow leaf shape, cover and wake up for about 20-30 minutes for the second fermentation to 1.5 times the size
19.
In the cold water pot, add the grate cloth or brush the oil, put the steamed buns in, leaving space between the steamed buns. Boil water on medium heat, turn to high heat and steam for about 15 minutes, turn off the heat, and then open the lid after 2 minutes
Tips:
1. Adding pork to beef filling will make it more fragrant. If you don't like it, you can omit the pork.
2. The filling must be a small amount of time to add the pepper to the water and stir, wait until it is completely absorbed, and then add the next time
