Amaranth buns

Overview

Pure wild amaranth has a meaty texture and is even more delicious with a little meat filling. Enjoy and cherish the delicious food given by nature!

Put flour and yeast into the basin
Add appropriate amount of water and knead into a smooth, not soft or hard dough, then cover with a damp cloth and a lid for fermentation
Wash amaranth, blanch it, squeeze out the water, and cut into fine pieces
Chopped amaranth
Chop green onions
Put more oil in the pot and stir-fry the pork filling
Pour in appropriate amount of soy sauce
After stir-frying evenly, add chopped green onion
Sprinkle appropriate amount of salt, mix well, let cool and set aside
Mix amaranth and meat filling evenly, taste for saltiness, and make final seasoning
When the dough has doubled in size, lift the bottom of the dough. If there are even holes, it means the fermentation is complete
Take out the dough, roll it into a round shape on the chopping board, roll it into a long strip, and cut out the appropriate size dough
Roll it into a round cake with thick center and thin sides
After wrapping into buns, perform secondary fermentation. When the buns are swollen and rounded, and are 1.5 times the original size, put them in a steamer with boiling water, stack them neatly, and take them out of the pot in about 30 minutes. Turn off the heat, cover and simmer for 5 minutes
Open the lid, take out the buns, and serve.
Extremely delicious