Chinese Food
Pork and fennel bun
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Because I want to make 500 grams of flour rolls, so I went with a total of 1000 grams of flour. To make the ratio of pork and fennel in this recipe, you only need half the amount of baozi dough in my recipe, that is, 500g flour.
Cooking ingredients
Cooking Steps
Step1:Prepare 700ml warm water (250ml of which is used to turn dry yeast), 1000g flour and 7g sugar.
Step2:Pour the sugar into the flour and mix well.
Step3:Poke a hole in the middle of the flour.
Step4:Pour in the yeast water.
Step5:Pour the rest of the warm water into the flour a little more. Mix the flour into a floccule on one side.
Step6:Stir like this.
Step7:Knead the dough into a smooth dough. This time, I added a little more water. So I spread some flour and knead it in. I decided to add water or flour depending on the dough's dry and wet conditions.
Step8:Put the lid on and let it ferment in a warm place for 1 hour.
Step9:Mince the pork.
Step10:Cut the scallion and ginger.
Step11:Prepare the filling while the dough is fermenting. Chop the pork. Add an egg and mix well.
Step12:Add in the ginger and stir well.
Step13:Add in the onion and stir well.
Step14:Add salt and stir well.
Step15:Mix in the old sauce.
Step16:Add peanut oil and mix well.
Step17:Add sesame oil and mix well.
Step18:Add some pepper powder and mix well.
Step19:This is the prepared meat. Put aside and marinate.
Step20:Remove the roots, old and yellow parts of fennel and clean them.
Step21:Mince.
Step22:Put it directly on the mixed meat. Don't stir it first.
Step23:After an hour, the dough has been fermented to twice the size.
Step24:Poke a hole and the dough will not rebound.
Step25:When you pull up the dough, you can find honeycombs. If you meet the above three conditions, the dough is ready.
Step26:Take half of the dough out (the other half of the dough I sent is for making a flower roll. The dough has gone together, so take half of the dough out here) and put a pinch of edible alkali on the kneading pad.
Step27:Then, knead the dough a few times to let it out of the air, and fully knead the edible alkali into the dough.
Step28:Cover and wake up for 10 minutes.
Step29:Add salt to fennel at this time. Fennel is very salty. You can add more. I add less this time, so it tastes very light. After all, the bun needs meat filling to improve the taste.
Step30:Then mix the fennel and mince. Taste the salt and add the seasoning as necessary. Put aside and marinate.
Step31:At this time, open the lid of the pot. Divide the dough that has been awake for 10 minutes into two parts. One part of the dough is rubbed into long strips and the other is temporarily unavailabl
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Cooking tips:There are skills in making delicious dishes.
