Pork Bun
Step 1 . Mince the pork.
Step 2 . Add salt, chicken essence, oyster sauce and soy sauce, stir well, add a small amount of green onion and ginger water in three times, stir vigorously in one direction, and finally add a little oil, stir well and lock the water.
Step 3 . Add the scallion, stir well, and the steamed stuffed bun will be fine.
Step 4 . Prepare the flour.
Step 5 . Yeast and sugar were added to warm water.
Step 6 . Stir evenly and allow to stand for 5 minutes.
Step 7 . Yeast water, add to flour.
Step 8 . Stir to make it mixed evenly.
Step 9 . Stir until there is large surface floc.
Step 10 . Add 5g lard and stir well.
Step 11 . Knead your hands into a smooth dough.
Step 12 . Don't wake up, cut it into 8 equal parts directly (it's hot and the temperature is high, so the first fermentation method is used here).
Step 13 . Take out a dough preparation and roll it into the original dough piece with the thickness in the middle and the thickness on the side (about 8-10cm in diameter).
Step 14 . Put in the meat filling.
Step 15 . Squeeze into the shape of a steamed bun.
Step 16 . One steamed stuffed bun is good for embryo.
Step 17 . After all are finished in turn, put them into the steamer, leave a space in the middle, cover the pot, ferment at room temperature to twice the size (about 40 minutes). After the time is over, put them on the pot with cold water, boil them in high fire, steam them for 15 minutes after venting, and then turn off the fire and steam them for 3 minutes.
Step 18 . okay.
Step 19 . Finished product drawing.
Step 20 . Thin skin and big filling.
Step 21 . Delicious.
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