Jade Fresh Pork Buns
Overview
One day, when I was bored, I suddenly had a whim and played some tricks. Add the juice of my son's favorite rapeseed to flour to make this green steamed bun, which is not only nutritious but also appetizing.
Tags
Ingredients
Steps
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Use a food processor to break up the rapeseed and extract the juice. Dissolve the yeast in warm water around 40 degrees Celsius and let it sit for 10 minutes. Pour into the flour along with the vegetable juices. Pour in little by little first, don’t pour too much at one time. If you like it sweet, add a little sugar and a little salt. Knead the dough with your hands into a medium-soft dough. Cover with plastic wrap and ferment for about an hour (room temperature in summer, in winter, put in a pot with a bowl of hot water underneath for faster fermentation).
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After the dough is set, take it out and knead it with your hands to deflate the dough. Knead for a while until all the internal air bubbles are discharged, then let it rest for 10 minutes. Roll into long strips and cut into small pieces.
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While the dough is fermenting, mix the meat filling according to your taste. The cut pieces are flattened with the palm of your hand, thick in the middle and thin around the edges.
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Turn the skin and stuffing with your left hand and make pleats with your right hand.
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Line the steamer with a wet and wrung drawer cloth, leaving a suitable space in the middle.
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I think my bag is pretty good, haha.
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Pour a large bowl of boiling water into the pot, put the steamer on it, turn off the heat, and use the hot water temperature for secondary fermentation for 25 minutes.
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After the second steaming is completed, the buns are a little bigger, then pour out the hot water and add enough cold water to steam. After the water boils, steam for 20 minutes. Turn off the heat, don't open the lid in a hurry, cover for 5 minutes.
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The finished product has a lovely green color and is very appetizing.
