Steamed bun with radish and pork(luo bo zhu rou bao zi )

Steamed bun with radish and pork

Introduction:

"Radish is a very common vegetable in winter in Northeast China. In winter when I was a child, there were not so many kinds of vegetables in Northeast China. Potatoes, cabbage and radish were the most popular vegetables. My mother is afraid that we are tired of eating, and she will change the pattern to make it for us. This radish pork bun is my favorite food in my childhood, because it has the taste of my mother. "

Production steps:

Step 1: chop the radish.

Step 2: mix with pork stuffing.

Step 3: add soy sauce.

Step 4: add ginger powder.

Step 5: add salt.

Step 6: add five spice powder.

Step 7: add MSG.

Step 8: add sesame oil.

Step 9: mix flour with warm water and yeast to form smooth dough.

Step 10: ferment in a warm place until twice the size

Step 11: knead the fermented dough for a while, then knead it into long strips.

Step 12: cut it into small pieces and roll it into dough.

Step 13: pack in the filling.

Step 14: make a bun, then put the steamed bun into the steamer and steam for 25 minutes.

Step 15: then put the steamed buns into the oven for fermentation for 30 minutes, then put them into the steamer and steam for 25 minutes.

Materials required:

Flour: 400g

Radish: 1

Pork stuffing: right amount

Ginger: right amount

Warm water: moderate

Yeast: 4 g

Sesame oil: appropriate amount

Salt: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

MSG: right amount

Note: 1. If the dough is soft, the bun will be more soft. If the radish is dehydrated, filter out the water and mix it with the stuffing.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Luo Bo Zhu Rou Bao Zi