Steamed pork buns and steamed buns

Overview

I actually love vegetable buns. Except for me, everyone in the family is a carnivore, so I have no choice but to beat people up like meat buns!

Tags

• staple food
• home cooking
• egg liquid
• high powder
• light soy sauce
• minced onion and ginger
• oyster sauce
• pork
• salad oil
• white sugar
• yeast
• milk
• pepper
• salt
• water

Ingredients

Steps

1. 1 All ingredients and a hand-kneaded bread machine can be used to knead the dough. Reconcile and wait for fermentation. Depending on the room temperature, it may take more than 1 hour at 25 degrees room temperature. I usually use natural fermentation.

   

2. 2 Wait for fermentation time to make fillings, chop the pork into fillings, add minced onion, ginger, salt, egg liquid, oil, sugar, and pepper. Light soy sauce, salt, salad oil, appropriate amount of water

   

3. 3 Use chopsticks to stir in one direction.

   

4. 4 The fermented dough should be more than 2.5 times larger in volume. Personally, I think it is fermented well.

   

5. 5 Roll into dough

   

6. 6 Wrap it well and put it on the steamer to wait for secondary fermentation

   

7. 7 Secondly fermented meat buns. Pour cold water into the pot, bring to a boil over medium heat and then turn to high heat, about 18 minutes.

   

8. 8 If you love meat buns, give this a try. It’s delicious.