Ginger Bean Pork Buns
Overview
The fillings sold on the street are relatively fixed. If you make your own, you can put in whatever you like and mix it according to your own taste. It will be full of ingredients and delicious!
Tags
Ingredients
Steps
-
There is no need to add yeast or baking powder to wheat self-rising flour.
-
Put the self-raising flour in a bowl, add a small handful of sugar, and mix the dough with 30°C-35°C water until the dough is formed and does not stick to your hands or the bowl. Cover with wet gauze (so that no water can be squeezed out), and then cover the pot with a lid.
-
After ten minutes, knead the dough again to deflate the dough. Cover with wet gauze and pot lid again.
-
Wash and dice the mushrooms, squeeze out the water (squeeze as dry as possible) and set aside.
-
Wash and dice ginger beans and dried braised beans and set aside.
-
Put oil in the pot, when hot, add minced meat and stir-fry until fragrant, add ginger beans, shiitake mushrooms, and braised dried beans. Stir-fry until the ginger beans are bright green, add bean paste and stir-fry evenly, then add oyster sauce and stir-fry until fragrant. You can taste it and determine whether to add salt based on the saltiness of the bean paste.
-
When the dough has doubled in size and has a smooth surface, it is ready to be filled with fillings.
-
Deflate the dough and press it into a cake shape (the middle is slightly thicker than the edges), wrap the filling in and seal the mouth. Because the dough will ferment again, a certain amount of space needs to be left between the buns.
-
Steam in a pot over cold water. Since the fillings are already cooked, it only takes ten minutes to steam. But don't lift the lid immediately after steaming, let it simmer for about ten minutes.
-
Finished product picture. Colleagues say it tastes better than the ones sold on the street. 😌
