Chinese Food
Steamed bun is soft and doesn't collapse (with the method of fennel pork bun)
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Making steamed buns is really my weakness. Every time I make steamed buns, they look ugly and collapse. So I've given up making steamed buns. Every time I want to eat a bun, I ask my mother to make it. Just yesterday my mother came to my house to steam steamed buns for me. I took a picture of her steps to make buns. I'll share it with you today.
Cooking ingredients
Cooking Steps
Step1:First knead the flour, yeast and sugar together in a large basin. Add water. Do not add all the water at one time. Add a small amount in several times. Knead while adding until it becomes a soft dough. I think this step is to smooth the dough. But my mother said it's not necessary. I reserve my opinion. I still think it should be smooth.
Step2:Put the lid on and let it ferment. About an hour.
Step3:When fermenting, mix the stuffing - the best pork stuffing is eight thin and two fat. Add some chopped green onion and ginger, 1 egg, white pepper, salt, peanut oil, soy sauce, sesame oil and white wine to the meat filling.
Step4:Use chopsticks to stir in the same direction until the meat becomes very thick. That's the strength of the meat. Then put the meat stuffing aside and marinate it.
Step5:Cut off the roots of fennel. Wash and chop.
Step6:Cut it up and put it directly in the meat.
Step7:At this time, it's almost the same time. Press the dough with your hand. It's ok if there's a slight rebound. Spread a thin layer on the table. Pour out the dough.
Step8:Pinch a small pinch of baking soda with your hand. Just throw it away. Never more. The steamed bun will turn yellow and ugly. Put baking soda on the table and mix with the thin noodles.
Step9:Rub the dough hard again. This step must be fully kneaded. This is to make the baking soda evenly knead into the dough.
Step10:After kneading, cover the basin and relax for a while.
Step11:At this time, put some salt in the fennel, and then mix the fennel and the meat stuffing together. Stir well. You can try the saltiness of the filling. If it's not salty enough, add some salt.
Step12:After filling, roll out the noodles, cut a piece of noodles and rub it into long strips. Then cut it into larger dosage forms. Cover the unused noodles with a basin.
Step13:Roll out the dosage. It's thick in the middle and thin around.
Step14:Put the fennel stuffing in the middle. Wrap it into a bun. The technique is to press the filling with the left hand. Turn the fold with the right hand. In fact, I can't pack it. Here you can watch the video.
Step15:After packing, put it on the drawer. The drawer should be covered with drawer cloth or coated with edible oil in advance. There should be a certain space between each bun.
Step16:Put the bun in the steamer. Cover it. Steam on low heat for 5 minutes, then turn to medium high heat for 15 minutes.
Step17:Turn off the heat and simmer for 3 minutes.
Step18:Three minute
Step19:
Cooking tips:There are skills in making delicious dishes.
