Steamed pork bun with Scallion(da cong xian rou bao )

Steamed pork bun with Scallion

Introduction:

"I'm used to making my own pasta, such as steamed bread, steamed buns and noodles. My family can eat at ease, and I'm more happy to make it."

Production steps:

Step 1: mix the yeast with water and add it to the flour.

Step 2: mix well and make smooth dough. Stir for 10 minutes.

Step 3: chop the pork into mince.

Step 4: wash and chop the scallion.

Step 5: put the scallion and pork into the bowl, add salt, sesame oil and soy sauce, and mix them into the stuffing.

Step 6: divide the dough into small dosage forms, wrap it in the meat stuffing, make the steamed buns germinate, and let it grow for 15 minutes.

Step 7: Boil the water in the pot, put the steamed buns into the drawer; put in the pot, steam for 20 minutes until cooked.

Step 8: steamed bun, white and fat, full of meat and onion flavor.

Materials required:

Flour: 400g

Pork: 300g

Scallion: 200g

Dry yeast: 5g

Soy sauce: moderate

Salt: right amount

Sesame oil: right amount

Note: intimate advice: 1. Yeast dough can be fermented for 10 minutes for the first time. 2. In summer, the temperature is high and the dough ferments quickly. It's easy to make steamed bread and steamed buns. 3. On the day of making steamed buns, the temperature was more than 36 degrees, the hair was fast, and the hair was also very loose.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: onion

Chinese PinYin : Da Cong Xian Rou Bao