Coriander Pork Buns

Overview

I've never been good at buns. Although the deliciousness of steamed buns does not lie in the folds, a beautiful steamed bun will always make people believe in its connotation. Pinching pleats really requires some craftsmanship. Even if it is pinched out and looks good, after steaming, the pleats will disappear or the mouth will open up. There are very few that can be called passable. I rarely make steamed buns, lack of practice, and have never made any progress. Making stuffing is even more important. The popularity of steamed buns lies entirely in the fillings. Not sure at all, I never dare to act recklessly. There is a bunch of coriander. If it is only used as sporadic seasoning, I am afraid that most of it will be thrown away. Suddenly I remembered that I saw a recipe for coriander buns somewhere, and I actually found it. The ingredients are detailed and you can start practicing immediately. While pinching the pleats, I guessed how many pleats would be left when the cover was lifted, and how much of the exaggerated grin would remain. Without expectations, there will be no disappointments. On the contrary, there are some surprises - all the wrinkles are there, and there are not many grinning ones. Although it is still vulgar, it is still a big step forward. . . .

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• baking powder
• coriander
• flour
• msg
• pork stuffing
• sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Dough: 250g flour, 5g sugar, 7g baking powder, 2g dry yeast, 140g water

   

2. 2 Pour the dough into the bread machine,

   

3. 3 Stir into a uniform and smooth dough, put it into a bowl and perform basic fermentation.

   

4. 4 Fillings: 150g pork filling, 50g coriander, 2g salt, 1g sugar, 2g MSG

   

5. 5 Wash the coriander, chop it finely, and put it into a large bowl with other ingredients.

   

6. 6 Mix well and set aside.

   

7. 7 The dough grows.

   

8. 8 Divide into about 30g each.

   

9. 9 Roll the dough into a round piece and add the filling.

   

10. 10 Pinch out pleats and close the mouth.

    

11. 11 Place in the steamer and let rise for about 30 minutes.

    

12. 12 Put on the fire, bring cold water to steam, turn on the steam in the pot and steam over high heat for about 15 minutes.

    

13. 13 When cooked, turn off the heat,

    

14. 14 Let cool slightly.

    

15. 15 Let cool slightly.