Purslane Dried Steamed Buns
Overview
Purslane, Amaranthus amaranth, Five Elements Grass, Five Square Grass, Kalanchoe, Nine-Headed Lion Grass, Horse Shengcai. It has the effect of clearing away heat and detoxifying. Fresh purslane can be made into soup and mixed with food. Purslane can be used to make stuffing after it is blanched and dried. Dough ingredients: 1500g all-purpose flour, 600g water, 50g milk, 15g sugar, 5g yeast, filling ingredients: 100g dried amaranth, 400g minced meat, 100g green onions, 20g ginger, 20ML cooking wine, 30ML light soy sauce, 10g refined salt, 30g dried shrimps, appropriate amount of cooking oil.
Tags
Ingredients
Steps
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Soak dried purslane in advance until soft. More than eight hours.
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Add yeast to 600 grams of water and mix well.
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Add 15 grams of sugar.
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Add the flour to the milk, then add the yeast water, stirring while adding to form a dough.
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Knead into a smooth dough, cover with plastic wrap or a damp cloth, and ferment.
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Blanch the soaked purslane, squeeze it dry and chop into pieces.
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Finely chop green onions and ginger. Add water and 10ML cooking wine to the dried shrimps, soak them and then remove them and chop them into small pieces.
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Add oil to the pot, sauté ginger and green onions until fragrant, add dried shrimps and stir-fry until fragrant.
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Add minced meat and stir-fry until it changes color, add light soy sauce and 10ML cooking wine and stir-fry evenly.
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Add chopped dried purslane, add refined salt and stir-fry evenly and let cool.
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Let the dough rise until it doubles in size, and it won't shrink back when you poke a hole in it with your finger.
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Take out the dough and deflate it. Just knead it into a smooth dough.
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Divide into pieces.
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Roll out the dough and add appropriate amount of filling.
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Tie it into the shape you like.
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The finished steamed buns should be left to rest for 20 minutes for secondary proofing.
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Steam for 15 minutes, then turn off the heat and simmer for three minutes without the lid.
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Steamed buns.
