Lead: Master the 3 little secrets of steaming buns, buns will be fragrant and soft without collapse and deformation, better than breakfast shop sold.

Buns are a very classic type of noodles, their skin is soft and their filling is fragrant and delicious, the taste is particularly wonderful, whether buns are eaten for breakfast or as a staple food, they are all good choices. It is believed that many people will choose to make buns themselves. In fact, when steaming buns, it is very necessary to have skills. If you master the techniques in it, the buns that come out of the pot will be fragrant and soft, not collapsed and deformed, and have a fragrant and fluffy taste. They will not lose to breakfast shops. It is highly recommended to learn the method of steaming buns. If you want to eat it, you can do it casually. I believe that after reading the recipe, you will find that the method of steaming buns is so simple. This time we will share the recipe for braised pork buns with you. I believe you will also like it. Let's learn together.

Recipe for Braised Pork Buns:

Ingredients:500g pork belly, 1 spoonful of old soy sauce, 3 slices of ginger, 2 spoons of, 400g flour, 180g water, 4g yeast powder;

Production process:First, cut the pork belly into chunks, put it into water to blanch for a while, then control the water, and put it into the rice cooker, add old soy sauce, soy sauce, and ginger slices;

Second, finally add water to cover the meat and start to cook for about 30 minutes. After the meat is cooked, fish it out and chop it into small pieces, put it into a container, add ginger powder, sweet bean sauce, pepper, five-spice powder and a little sugar;

Third, stir evenly, add chopped green onion, mix flour with yeast powder, add a little warm water to it, knead it into a smooth dough, cover it with a damp cloth and let it ferment;

Fourth, when the dough is fermented to twice its original size, move it to the cutting board, knead it into long strips, divide it into small dough pieces, roll it into bun skins, fill it with stuffing, and place it in a steaming basket for secondary fermentation for 15 minutes;

Fifth, add water to the pot, steam the bun skins that have been fermented twice in steam, open the fire and continue for 25 minutes, then turn off the fire and let it sit for a while before taking it out.

Editor's Summary:The variety of fillings for buns is quite diverse, and everyone can choose different methods according to their own preferences. Meat and vegetable buns are both good choices. In fact, if you want to make delicious buns, the quality of the dough is one aspect, and the production of bun skins is the most important. Steaming buns successfully is when the skin is soft and not wrinkled and not hard. Therefore, if you master the techniques, the buns steamed will be more delicious. Especially for northerners, daily diet is inseparable from noodles, and buns are a very classic type of noodles, so they must not miss learning. When making dough, the dough temperature will be different in hot and cold days, but if you use the right technique, making dough will be successful.

Cooking tips:

1. When making dough, the ratio of flour to yeast powder is 100:1, and pay attention to the water temperature when making dough cannot be too high, otherwise it will easily kill the yeast powder. So in hot days, use cold water to make dough, and in cold days, use 30 degrees Celsius water to make dough.

2. The fermentation process of the dough is very important. Pay attention to create conditions when it's cold, and the temperature cannot be too low. You can put it on an electric heating pad or other warmer place to ferment, which will have a better effect.

3. After making bun skins, secondary fermentation is equally important. When bun skins have fermented well, the buns made will not deform. When steaming buns, the time is generally 20-25 minutes.

If you think the method of steaming buns is good, you are welcome to collect and make it, or share it with more people to learn!