Oatmeal whole wheat peanut meat buns
Overview
This is a healthy whole-grain bun. The roasted peanut mince is matched with the tenderness of fresh pork, and the soft dough is full of fragrance. It will leave a fragrant taste in your mouth after eating. If you like it, hurry up and try it~~
Tags
Ingredients
Steps
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Mix yeast + warm water, stir well, and let stand for about 5 minutes.
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Wash the oats and mix them with flour, whole wheat flour and white sugar.
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Pour the yeast water into the flour mixture and stir with chopsticks to form a fluffy consistency.
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Knead into "Sanguang" dough, knead for about 10-15 minutes, then cover with plastic wrap or a lid, and perform the first fermentation at room temperature.
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Chop the fresh pork into puree, add appropriate amount of peanut oil, starch, salt and light soy sauce, mix well.
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Add about 80ml of water in batches, stirring each time until the meat paste completely absorbs the water, then add the next time.
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Stir the meat paste vigorously until it becomes moist like this.
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Wash the peanuts, put them in the oven, bake at 160 degrees for 15-20 minutes, take them out and let them cool, then rub the peanut skins off (you don’t have to peel them). You can smell the fragrant peanut smell at this time. Then put it into a plastic bag and roll it into coarse particles with a rolling pin.
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Add the peanut crumbs to the minced meat and mix well.
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Add chopped green onion to the meat paste, mix well, and the meat filling is ready.
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When the dough has risen to double its original size, stick your index finger with flour and poke a hole in the dough. If the hole does not collapse or shrink, the dough is ready.
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Lift up the dough and you have this honeycomb structure inside.
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Take out the dough and deflate it, knead it to its original size, then roll it into a long strip, divide it into small pieces, roll them into rounds, and then roll it into a thick dough piece in the middle and thin around it.
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Wrap the meat filling into the dough and place the wrapped buns on a greased steamer. After everything is wrapped, put it in a steamer with warm water for the second fermentation, about 20 minutes.
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Turn up the heat to boil water, turn to medium heat and steam for about 15-20 minutes, then turn off the heat and steam for 3-5 minutes, then boil the pot and serve.
