Pork bun with cowpea(jiang dou zhu rou bao )

Pork bun with cowpea

Introduction:

"Delicious and juicy cowpea pork bun, I want to eat it again ~"

Production steps:

Step 1: add a little sugar and a pinch of salt to the flour

Step 2: the yeast (about flour: yeast = 10:1) is boiled with warm water

Step 3: pour yeast water into the flour, then add appropriate amount of water to make a smooth dough, cover it or cover it with wet gauze, and put it in a warm place

Step 4: pour yeast water into the flour, then add appropriate amount of water to make a smooth dough, cover it or cover it with wet gauze, and put it in a warm place

Step 5: add three spoonfuls of beef powder (chicken essence can be put if there is no), one spoonful of cooking wine, two spoonfuls of soy sauce, a little ginger powder (or ginger powder) to the pork stuffing. Use chopsticks to stir along one direction. Add appropriate amount of water in the process of stirring. Add a small amount of water in batches

Step 6: wash cowpeas (the amount is similar to that of pork stuffing), remove both ends and blanch them

Step 7: drain the cowpea and chop it

Step 8: mix chopped cowpeas with 3 tbsp sesame oil (to prevent too much water when mixed with pork stuffing)

Step 9: mix chopped cowpeas with sesame oil and pork stuffing

Step 10: take out the battered dough, dip your fingers with flour, and insert it into the middle of the dough. If the pit won't retract, it will ferment well

Step 11: take out the fermented dough, knead it evenly, divide it into small dosage forms, and roll it into thick middle and thin edge dough

Step 12: take the right amount of stuffing and put it in the middle of the dough

Step 13: fold and close the mouth (I'm ugly, and I always like to leave a hole in the middle, ha ha). Cover the wrapped bun with wet gauze and let it grow for about 10 minutes

Step 14: spread clean gauze on the steaming tray, put steamed buns on it, put proper amount of water in the steamer, bring to a boil over high fire, then put the steaming tray on it and steam for 10 minutes

Step 15: turn off the heat and simmer for 1 min before boiling

Materials required:

Cowpea: 200g

Pork stuffing: 200g

Flour: 400g

Yeast: 4G

Daxi beef powder: 3 teaspoons

Old style: 2 teaspoons

Cooking wine: 1 teaspoon

Sesame oil: 3 teaspoons

Ginger powder: appropriate amount (or ginger powder)

White granulated sugar: a little

Salt: a handful

Note: 1. Wash cowpea and blanch it for about 1min to get rid of the raw flavor. 2. Don't mix the chopped cowpea with the meat stuffing immediately. Mix it with sesame oil to prevent too much water. 3. Cook the steamed bun for 10min. 4. Steam it for 1min and then boil it. The skin of the steamed bun is more beautiful

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: Original

Chinese PinYin : Jiang Dou Zhu Rou Bao