Delicious steamed buns comparable to breakfast stalls

Overview

As a Shandong native, the most indispensable thing in life is pasta, and steamed buns are one of my favorite pastas. Steamed buns have vegetarian fillings, meat fillings, bean paste fillings, steamed buns, fried buns, and soup dumplings. There are many ways to make them, and they are all delicious. Fermented buns, that is, buns made with fermented flour, are the most commonly eaten buns. It is also a method of making that often causes the makers to have troubles and not even know where the problem lies. Many people make their buns plump before steaming them, but once they come out of the pot, there are always a few black buns that cannot rise; some people always feel that the buns they make are not as soft and delicious as those bought outside. Today I will tell you some of my tips for making steamed buns, so that everyone who likes pasta can make steamed buns as soft and delicious as those at the noodle stall at home~~~

Tags

• staple food
• home cooking
• summer recipes
• all-purpose flour
• chicken essence
• cooking wine
• ginger powder
• high gluten flour
• light soy sauce
• mushrooms
• pork fillet
• sugar
• wang shouyi’s thirteen incenses
• yeast
• zucchini
• carrot
• minced chives
• salt
• sesame oil
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Weigh the flour, put the yeast in a small bowl, add warm water of about 35 degrees (about the same as your hand temperature) and mix well, then pour it into the flour, mix well, and knead until smooth. The noodles are slightly softer than usual for making steamed buns. Knead for as long as possible. The more evenly you knead, the better the dough will rise and the better the texture of the steamed dough will be. After kneading, place in an airtight container to ferment until about doubled in size.

   

2. 2 Chop the zucchini, mushrooms, and carrots into mince, and use a blender to blend the pork into minced meat.

   

3. 3 Add vegetable oil to the minced zucchini, a little more, so that the oil can coat as much of the filling as possible so that it does not become watery. Mix well, then add mushrooms, carrots, pork and seasonings, mix well.

   

4. 4 Take out the fermented dough, knead it for a while, release the air, divide it into small pieces, then roll it out and wrap it into shape. Dip a little more flour on the bottom of the buns and place them, cover with plastic wrap, and ferment for a second time, about 15-20 minutes.

   

5. 5 Add water to the steamer and bring to a boil over high heat. Place a damp cloth on the basket and arrange the buns evenly, leaving gaps. Turn the heat to medium and steam for 9 minutes, then turn off the heat. After turning off the heat and letting it sit for 5 minutes, the buns are ready to be taken out and eaten~~~