Hairtail buns

Overview

The steamed buns are amazing and a bit luxurious. They have thin skin and lots of meat. They are full of hairtail meat. As a person who doesn’t eat fish very much, I was really moved to tears. I can finally eat fish without any scruples. The wheat aroma of the dough and the salty aroma of the hairtail blend together when chewing. It is surprisingly delicious. Next time I buy hairtail, I can bargain hard and buy more, and there is a new delicious way to eat it.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• winter recipes
• hairtail
• low gluten flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Knead the dough according to the basic kneading method I taught you before, and wait for it to ferment until it doubles in size.

   

2. 2 Process the hairtail, remove the remaining braised hairtail, and remove all the meat,

   

3. 3 Chop slightly, add appropriate amount of braised hairtail fish sauce and mix well,

   

4. 4 Divide into equal amounts of small dumplings, roll them out slightly, not too thin, otherwise they will become dumplings instead of steamed buns, slightly thicker, and add a lot of hairtail meat,

   

5. 5 Wrap it up,

   

6. 6 Place it on the steamer to let it rise for 20 minutes, then steam over high heat, then turn to medium to low heat and steam for 15-20 minutes.