Quail egg meat bun
Born in rural areas, the post-80s southerners like to eat steamed stuffed buns since childhood. I remember when I was young, before the Dragon Boat Festival every year, my little uncle would ride his 28 bar bicycle to my house with a cloth bag containing more than a dozen steamed buns and giving them to us. At that time, I was very happy to have big meat bags to eat. With the improvement of living standards, you can enjoy all kinds of delicious food, but you will never forget the taste of childhood.
Step 1 . Add 5g yeast and 250g warm boiled water to 500g flour to knead.
Step 2 . Knead the dough, basin and hand for about 5 minutes; Cover with plastic wrap or cover for fermentation.
Step 3 . Ferment to 2 times larger.
Step 4 . Honeycomb appears.
Step 5 . Knead the dough twice, and divide it into uniform small shepherd's purse, about 45g each
Step 6 . Put the pot in cold water, cover it, and wake up again for 20 minutes.
Step 7 . Turn on the high fire, boil the water, adjust the medium heat to steam for 15 minutes, turn off the fire and stuffy for another 5 minutes, and then open the lid of the pot.
Step 8 . The finished product comes out of the pot.
Step 9 . The delicious quail egg and meat bun is ready.
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