Fennel meat buns

Overview

The unique vegetable fragrance of fennel, the protein of pork belly and a small amount of animal fat. This time I used olive oil, and the fennel meat filling has the faint fragrance of olive oil. I used olive oil in Chinese pasta, and it has the same good taste.

Tags

• staple food
• pasta
• home cooking
• breakfast
• steamed buns
• clear water
• fennel
• ginger powder
• light soy sauce
• old soy sauce
• olive oil
• pork belly stuffing
• sichuan pepper powder
• yeast powder
• plain flour
• salt
• sesame oil

Ingredients

Steps

1. 1 Add flour to bread machine.

   

2. 2 Slowly pour in the mixed liquid of water and yeast, start the dough kneading process, and knead the dough into a smooth and slightly soft dough.

   

3. 3 Ingredients: the dough that has been mixed (it is in the process of rising, it needs to rise for 30 minutes), fennel, and pork belly filling.

   

4. 4 Chop the washed fennel.

   

5. 5 Adjust the stuffing: Add salt, dark soy sauce, light soy sauce, ginger powder, Sichuan pepper powder and water to the pork belly and mix well, then add olive oil and mix well, pour in the chopped fennel, stir evenly, add sesame oil to make a fennel meat filling and set aside.

   

6. 6 After the dough is ready, move it to the board and knead to deflate the dough.

   

7. 7 After rolling into long strips, cut into equal portions.

   

8. 8 Roll out the dough into a round dough piece that is thick in the middle and thin around the edges.

   

9. 9 Scoop an appropriate amount of fennel meat filling into the dough.

   

10. 10 Wrap into buns and cover with a damp cloth on a bamboo mat for 20 minutes.

    

11. 11 Boil water in a pot, add steamed buns and steam for 18 minutes.

    

12. 12 The mature buns are ready to be served.