Willow leaf buns
Overview
How to cook Willow leaf buns at home
Tags
Ingredients
Steps
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First mix the flour, yeast and water. I knead it in a chef's machine. The proportion of water and flour should be based on actual conditions. You can add it slowly. Knead it until it is smooth, cover it with plastic wrap and ferment it until it is 1.5 to 2 times in size
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While waiting for fermentation, make the meat filling. Cut the pork of moderate fatness and leanness into small pieces and put the ginger into the meat grinder
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Put the minced meat into a basin, add green onions, a small amount of water, cooking wine, salt and favorite seasonings, and stir evenly in one direction. The stirring here determines the taste later.
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The water needs to be added in batches so that the meat filling will be juicy. Mix by hand for about 10 minutes, or with a kitchen machine 2 to 3 minutes
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Pour the mixed meat filling into a plate and set aside. Add 50 grams of flour to the fermented dough, knead well and deflate, and then divide it evenly into several portions. I wrapped the dough into 50 grams each. The rod is round in shape with a thick middle and thin sides. Wrap an appropriate amount of meat filling, fold in half and close from right to left.
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Cover the wrapped buns with plastic wrap for secondary fermentation until they ferment to about 1.5 times the original size
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Prepare a steamer, turn on high heat, put the steamed buns in and steam for 15 minutes, then turn off the heat. Simmer for another 8 to 10 minutes and then turn on the pot. Pay attention to the scalding and steam. The buns will be soft and hot.
