Pork bun with onion(yang cong zhu rou bao )

Pork bun with onion

Introduction:

"Today, I bring you a bun - onion pork bun. I hope you will like it."

Production steps:

Step 1: the yeast is boiled with warm water, poured into the flour, and then add warm water point by point to make the flour and cotton flocculent; then knead it into a smooth dough, and let it ferment in a warm place for two hours. Look, there are many small holes in the fermented dough

Step 2: dice the onion and set aside.

Step 3: chop the meat into meat foam, add salt, chicken powder, soy sauce, black pepper and sesame oil into the diced onion, and stir well.

Step 4: marinate for 10 minutes.

Step 5: knead the dough into a smooth strip, cut it into equal pieces (about 12-13 lumps), and roll it with a rolling pin to form a thick dough in the middle and a thin dough around.

Step 6: put in the stuffing, make a bun and let it ferment for 20 minutes.

Step 7: steam in cold water, turn off the heat about 10 minutes after boiling, leave for 3 minutes, and then open the lid.

Materials required:

Onion: 1 (200g)

Top meat: 150g

Yeast: 3 G

Salt: 1 teaspoon

Soy sauce: 2 teaspoons

Chicken powder: 1 tsp

Black pepper: a little

Sesame oil: 1 teaspoon

Flour: 500g

Note: if you like to eat salty bun skin, you can knead it with salt. If you like to eat sweet bun skin, you can knead it with sugar.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yang Cong Zhu Rou Bao