Steamed stuffed bun with radish
As the saying goes, "if you eat radish in winter and ginger in summer, the drugstore will not open." Radish is not only a kind of root vegetable with good quality and low price, but also rich in nutrition. It can be used as stuffing to match with many meat and seafood items. Today, let's dry my steamed stuffed bun with shredded radish.
Step 1 . Marinate the shredded radish with salt, then blanch it in boiling water, cool it with cold water, squeeze out the excess water, stir fry the sliced diced meat until cooked, marinate it with a fresh flavor, and mix all the ingredients and seasonings evenly.
Step 2 . Due to the winter season, the dough is a bit slow to ferment, so I used yeast and baking powder to make the dough together - on the one hand, it increased the fermentation content, and on the other hand, the yeast had sufficient strength before fermentation. On the other hand, baking powder ensures the quality of the fermented dough as long as the dough temperature and ambient temperature are not too high.
Step 3 . Rub 75 grams of tender fermented dough into strips that have reached 70% boiling point.
Step 4 . After wrapping the buns, let them rest in a warm place for 15-20 minutes and steam for 15 minutes. This way, the buns with thin skin, rich filling, fragrant and delicious taste are complete.
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