Addictively Delicious Steamed Buns, Steaming Hot and Oily When Served, Husband Devours Three at a Time
Cleaning the refrigerator and finding two packs of lotus root flowers, this is the lotus root flower season saved by grandma during the spring. Seriously, I need to learn from grandma in the future, save some when it's available. The lotus root flower season is very short, it's gone in a week, and it won't be eaten if it rains. Grandma washed the lotus root flowers, steamed them, and divided them into small bags, freezing them in the refrigerator. When eating, take them out and they taste just as fresh as when they were newly steamed. The lotus root flowers have a strong fragrance, much better than the dried ones bought in the store.
The daughter especially loves to eat lotus root flower buns, seeing lotus root flowers, she immediately starts steaming. Lotus root flowers with pork belly is the perfect combination. The steamed buns were sizzling and steaming when they came out of the pot, with a fragrant aroma that made people drool. My husband ate three at the table in one breath and said they were really delicious. It's really delicious, the whole family loves to eat it. So, when lotus root flowers are in bloom today, we need to save more.
Lotus root flower steamed buns, pairing with pork belly is a classic combination. I've made them before, but they weren't as good as this time. I thought about it and realized it's important to do the mixing step well. If the pork belly filling is relatively fatty, reaching a 5-fat-5-lean ratio, using the meat filling directly to mix with lotus root flowers will produce a better result. If there's more lean meat and less fat, you need to add oil to adjust the fat content, because lotus root flowers are very absorbent. I mixed the filling this time with a smaller amount of meat, and I deliberately added pig fat when mixing, and it was delicious. Besides lotus root flowers and dried bean sprouts, dried radish leaves and other dried vegetables also need to use more oil to make a good taste.
Lotus root flower steamed buns
Ingredients: 500g flour, 270g water, 5g yeast.
Filling: lotus root flowers, pork belly, salt, light soy sauce, black pepper, thirteen spices, pork fat, green onion and ginger.
Instructions:
1Put the dough ingredients into a food processor and knead into a smooth dough, cover with a damp cloth and let it rest for a while.
2Thaw the lotus root flowers, mix them with salt and pork fat evenly.
3Add salt, light soy sauce, black pepper, thirteen spices and chopped green onion and ginger to the meat filling and mix evenly.
4Mix the meat filling with the lotus root flowers to make the filling for the buns.
5Take out the dough, divide it into small pieces, knead it smooth, and roll it into circles. The dough for this bun doesn't need to be fully fermented before use, just rest it for a while.
6Wrap the bun skins with the filling and pinch out folds, and shape them into large buns.
7Wrap the buns in your own way, I like to make fish mouth buns.
8Place the wrapped buns on a steamer basket. I cut the oil paper into small pieces and lay it on the steamer basket, which is very convenient. The wrapped buns need to be proofed, placed in a warm place to proof for more than 30 minutes.
9After the buns have proofed well, open the fire to steam the buns, when the water boils, time to steam for 20 minutes. Turn off the fire and open the pot to take out the buns.
Extra notes:
The dough for the buns should be slightly harder, and the buns wrapped in it won't easily deform.
The dough for the buns can be used directly after kneading, but the buns wrapped in it must be proofed, and they must be proofed before steaming.
Steaming buns and steaming buns, if the steamer is too closed, water droplets will drip onto the buns, causing the buns to not be smooth and not rise. When steaming buns, raise the lid of the steamer a little so that the steam can circulate better, and this problem will be solved.
