Fresh meat buns

Overview

The first time I pinched the buns, the pleats were very unsightly. But the meat stuffing made by my mother-in-law is very delicious. It has mushrooms, fungus, pork and chopped green onions. It has a crisp texture and a good taste. Next time, I will pinch it better, I look forward to it.

Tags

• staple food
• home cooking
• steamed buns
• flour
• meat filling
• yeast
• fine sugar
• water

Ingredients

Steps

1. 1 Put the flour, water, sugar and yeast into the bread machine and start kneading until the flour is smooth.

   

2. 2 Let the kneaded dough rise in a warm place until doubled in size.

   

3. 3 Put the mushrooms, fungus, pork, and chives into a food processor and crush them, then add salt, sugar, chicken powder, and sesame oil to taste.

   

4. 4 Divide the fermented dough into 12 equal parts.

   

5. 5 Roll out the dough into a thin round piece.

   

6. 6 Wrap in fillings.

   

7. 7 Place on a steamer lined with steamer cloth or oiled steamer, and ferment for 30 minutes.

   

8. 8 Pour cold water into the pot, steam over high heat for 18 minutes, turn off the heat and simmer for 3 minutes before opening the lid. Eat the steamed buns while they are hot. If you can't finish it, store it in the refrigerator after it has completely cooled down and finish it as soon as possible.