Whole Wheat Bean Pork Buns
Overview
How to cook Whole Wheat Bean Pork Buns at home
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Ingredients
Steps
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Yeast is diluted with milk.
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The ratio of all-purpose flour to whole wheat flour is 2:1.
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Since it’s not convenient for my arms to use strength, I used a bread machine to make the dough and prepare the fillings while the dough was rising.
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Chop onion and ginger.
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Add water.
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Crush it in a juicer.
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Add five-spice powder, sugar, salt, oil, chicken essence, monosodium glutamate, and white pepper to the meat filling, mix well, and add onion and ginger water in three batches.
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Finally, add the sesame oil and olive oil and stir in a clockwise direction.
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Stir for three minutes until thickened.
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Pick and wash the beans.
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Chop finely.
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Put oil in the pot, add a little salt and edible alkali and fry until it changes color.
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Add to the meat filling and mix well.
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Punch the risen dough into a uniform dough, knead evenly to expel the air inside, and form into a round shape.
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Roll out the dough into a thick middle and thin edge. The skin for making buns is thicker than the dumpling skin. If it is too thin, the soup will easily seep out, and the steamed buns will have pits.
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Pour in the filling and press it tightly, pinching the edges to close.
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Wrap and place in the steamer to rise for ten minutes. If the buns become larger and the dough becomes soft, it means they are ready. Don't rush to steam. The proofing step is the key to steaming soft buns. The steamed buns will become hard before the time is up. This is also the reason why many people use yeast to steam the pasta.
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Remove from the pan.
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The remaining ones were not steamed and were made into pan-fried buns. Fry the raw buns until the bottom is golden brown, cover one-third of the buns with water, cover with a lid and steam until the soup dries up.
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Finished product picture.
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Finished product picture.
