Big steamed buns with beans, rice and chili

Overview

I have made steamed buns once before, and they were always good when they started fermenting. However, after steaming, they were like rocks, very hard, and turned into a dead noodle. Then I stopped making them for a long time. Recently, I saw people making steamed buns in the food group, and my hands were itchy. I followed their methods and tried again, and finally I was able to eat them. . . I originally planned to make steamed buns, but I asked LG, and he said he wanted to eat vegetable dumplings. There was only some beans, rice and pepper left in the refrigerator, so I would just deal with it once.

Tags

• staple food
• home cooking
• chili
• doumi
• flour
• pork belly
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare flour, yeast and water

   

2. 2 Dissolve the yeast with warm water, put it into the flour and knead it into a ball, and then perform the first fermentation

   

3. 3 While the dough is rising, prepare the filling. Blanch the beans and rice in boiling water, chop them into small pieces, chop the peppers, and stir-fry the pork belly in oil

   

4. 4 Add some salt, meat oil, chili, beans, add an egg, and mix well

   

5. 5 When the weather is hot, it will be ready in forty minutes. If you press it with your hand and it doesn’t make holes, it means it’s fermented

   

6. 6 Deflate the dough, divide the dough into small portions, and rest for 10 minutes

   

7. 7 Roll the dough into a round shape

   

8. 8 Wrap stuffing in the middle

   

9. 9 Close

   

10. 10 Put cold water in the pot, and put the wrapped buns on the pot for secondary fermentation

    

11. 11 Close the lid. You cannot move the embryos at this time, otherwise they will shrink back

    

12. 12 About 40 minutes, the secondary fermentation is completed. Bring water to a boil over high heat, turn to low heat and steam for 5 minutes, then turn off the heat. Don’t rush to lift the lid and simmer for 5 minutes

    

13. 13 Big soft vegetable buns are ready