Sauce Beef Buns
Overview
The tenderest part of the purchased beef back fillet is used as the stuffing, and the flour is made of whole wheat flour, which is healthy and nutritious.
Tags
Ingredients
Steps
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After the milk is microwaved for one minute, add a spoonful of yeast powder (3g to 5g can be used.)
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Pour the milk with melted yeast into a large basin, add flour and stir until it becomes flocculent, then knead into a ball, cover with plastic wrap and let rise for one hour.
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I woke up for an hour and looked like this.
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After the dough has risen, prepare the fillings. Cut the beef into large dices.
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Cut the ginger, green onions, and coriander into small dices and set aside.
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Put the beef cubes into a wall breaking machine and beat into puree.
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Add the onion, ginger and coriander and continue beating. This will make it more delicate and even!
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The lard is melted in the microwave for 90 seconds. Why add lard? Because I don’t have stock, and because the beef I use is all lean (my son and I don’t eat fatty meat), using only lean meat will be tougher, so adding lard water will make the filling smoother and more tender.
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Pour in the lard and stir in one direction. Add salt, thirteen spices, and pepper, continue to stir, and add appropriate water into the beef in three batches.
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This is the stuffing that has been whipped into a paste. Be sure to keep it in one direction when whipping!
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The dough has risen until it has nearly doubled in size.
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Deflate the dough, cut it into small pieces, and use a rolling pin to roll it into a round shape that is thick in the middle and thin on the outside.
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Wrap beef filling into bun shape. Start steaming with cold water, steam for 20 minutes, then simmer for 3 minutes. (This is my first time making steamed buns by myself, so the shape of the buns is not very nice, sorry.)
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Except it doesn’t look very good, the filling is soft and tender, and the skin is soft. It’s a success!