Pork and water chestnut buns

Overview

How to cook Pork and water chestnut buns at home

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed buns
• winter recipes
• expectorant
• chives
• egg white
• fat
• five spice powder
• flour
• light soy sauce
• pork leg
• sesame oil
• sichuan pepper powder
• water chestnut
• yeast
• salt

Ingredients

Steps

1. 1 Chop a little fat and lean meat into minced meat separately. You can also omit the fat and use all lean meat.

   

2. 2 Chop the lean meat into minced meat and put it in a bowl for later use.

   

3. 3 Clean and peel the water chestnuts and set aside.

   

4. 4 Add egg white, salt, a little allspice, pepper and light soy sauce to the lean meat, mix well, and marinate for more than 30 minutes.

   

5. 5 Add the minced fat meat, minced water chestnuts and chopped chives to the marinated lean meat, then add sesame oil and salt to taste, and stir evenly.

   

6. 6 Stir the yeast thoroughly with warm water and dissolve it into the water. Add it to the flour several times. Cover the kneaded dough and place it in a warm place to ferment until it doubles in size. Take it out and knead again. Sprinkle a little dry flour on the chopping board to prevent sticking, and then knead the fermented dough for 3-5 minutes to remove the air from the dough.

   

7. 7 Shape the dough into strips and cut into evenly sized dough balls.

   

8. 8 Roll out the bun skin into a thick middle and thin edge

   

9. 9 , wrap in appropriate amount of meat filling.

   

10. 10 All the wrapped bun embryos need to undergo secondary fermentation. The secondary fermentation does not necessarily have to be 20 minutes. When the temperature is cold, the fermentation time is longer, and when the temperature is higher, the fermentation time is shorter. Generally, it depends on the rising trend of the buns. When you see that the bun embryos have obviously grown up and become round, you can start steaming them in the pot. The secondary fermentation of steamed bun embryos is the most critical step in determining the success of steamed buns.

    

11. 11 You can brush a little vegetable oil on the steamer to prevent it from sticking. Pour cold water into the pot and turn off the heat after 25 minutes of steaming. 10 minutes after the fire boils, turn to low heat. Do not open the lid immediately after turning off the heat. If you open the lid immediately after turning off the heat, the bun skin will collapse immediately. Turn off the heat and simmer for 3 minutes before opening the lid. For detailed tips on how to make steamed buns, please enter the word [steamed buns] in my official account, and the system will automatically reply to you!