Steamed buns (with dough recipe)
Overview
My mother used to make steamed buns for me, but now that my mother is gone and my daughter wants to eat them again, she has to learn to make them by herself. Unexpectedly, she succeeded the first time. If you want to learn, come together 😉.
Tags
Ingredients
Steps
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In fact, the main purpose of making steamed buns is to make the dough, and it needs to be made just right so that big honeycombs appear.
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Knead the dough, deflate, and then knead into long strips.
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Cut into small pieces, press into rounds, and roll into discs. The size depends on what you like.
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Push forward bit by bit like the red circle I drew.
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After pinching, shape it again. Place on the rack to rise again for ten minutes. Steam over high heat for fifteen minutes. Don't rush to cover the pot, turn off the heat and simmer for five minutes. This way it's ready to go.
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This is my first time steaming buns, and they are surprisingly good. So everything is not difficult as long as you do it.
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The bun fillings are not introduced separately because as long as the dough rises well, you can make whatever fillings you like. What I made was stuffed with carrots, enoki mushrooms, and pork. Because children are taking online classes throughout the epidemic, it is very hard on the eyes. Carrots are rich in vitamin A, which is good for the eyes and mucosal system. Flammulina enoki is a wisdom mushroom that can improve intelligence. In short, you can make the fillings you like.
