Use pork buns to adjust the filling, it won't cost you much, full of umami flavor, more fragrant than pure meat.
A few days ago, I shared several pastry recipes with you. Seeing that everyone is interested in food, today I'd like to share the recipe for steamed buns with you.
Steamed buns are a common food in daily life, second only to dumplings. They have a soft and fluffy texture, and the filling is the key. You can add your favorite ingredients. Once the steamed buns are done, the skin is particularly thin and full of filling, which is very satisfying to eat.
Today I'm making pork and vermicelli steamed buns, which are more layered than eating pork buns alone, plus a little scallion to enhance the fragrance, it's very delicious. I encourage you to try it. Here's the recipe sharing.
Pork and Vermicelli Steamed Buns
Ingredients:
212
Cooking Steps:
1. Pour flour into a basin, add yeast, white sugar, and water, and stir into a fluffy state with a chopstick.
2. Knead the flour into a smooth dough, seal it with plastic wrap, and place it in a warm place to ferment.
3. When the dough has risen to twice its original size, press with your finger and it won't shrink back.
4. Soak the vermicelli and cut them into small pieces for preparation.
5. Wash the pork and chop it into pork puree, add appropriate amount of salt,,,,,, and stir uniformly clockwise.
6. Add the vermicelli and scallion, and stir uniformly.
7. On a floured mat, sprinkle dry flour, knead and release air from the dough, and roll it into long strips, then divide it into small portions about 50 grams each.
8. Flatten each portion and use a rolling pin to roll it into dough with thick middle and thin edge.
9. Take a piece of dough and put appropriate amount of pork and vermicelli filling in the middle.
10. Starting from any point with your right thumb and forefinger, make the first fold, then move your right thumb slowly as more folds appear.
11. Once all folds are finished, you can seal them. You can seal them into a bowl shape or a nipple shape, as you like.
12. Place the steamed buns in a steamer, and let them rest for about 20 minutes for a second fermentation (this step is very important and cannot be omitted). The volume of the buns will obviously increase after the second fermentation, at this time you can steam them.
13. Add appropriate amount of water to the steamer, close the lid, and boil over high heat for about 18 minutes, then turn off the heat and let it sit for about 5 minutes before opening the lid to take it out.
14. Enjoy it while it's hot!
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