Xiangnan fresh meat buns

Overview

Using a bread machine to knead dough and ferment it is extremely trouble-free and easy to succeed.

First put 160ML water into the bread machine bucket, then add 250g flour, 85g high-gluten flour, 4g yeast, and set the dough function.
Prepare the stuffing, grate the tender pumpkin and then cut it into small sections. After the water is released from the pickling salt, pour out the water.
Add green onion, ginger, and shiitake mushrooms to the minced pork in turn, sprinkle with salt, then add shredded pumpkin, white sugar, thirteen spices, sesame oil, and dark soy sauce and mix well.
After 40 minutes, the dough is ready and the fermentation function is started.
After about 45 minutes, the dough will have doubled in size and the dough will be ready if it does not shrink when the holes are poked.
Divide the large dough into eighteen even small balls and roll them into round bun wrappers that are larger than dumpling wrappers.
Wrap in the prepared fillings, place in a steamer and let stand for secondary fermentation.
After 20 minutes, the buns will swell slightly and you can start cooking.
Steam over high heat, then turn to medium heat and steam for 10 minutes, then turn off the heat and wait for 5 minutes.
It's out of the pan, the white and plump buns are so cute.