The buns are good-looking, it’s all about folding them - pork buns

Overview

As the saying goes: The steamed buns are delicious, but they don’t have to be folded. But Shuangshuang wanted to say: The buns are beautiful because they are folded. The folds of buns are the most troublesome problem for both of us, because I can’t pinch them well! After watching a lot of videos, I found that it is easy to pinch, but it becomes more difficult to do it yourself. So, I can only comfort myself like this - the buns are delicious, but they are not folded. Today I will introduce a super simple but delicious way to make pork stuffing. Children's shoes that can't be folded well must come and take a look. Whether you can get back your face depends on it! Some children's shoes said that my bag looks good. In fact, I just picked the most beautiful one and displayed it in the open! Today's bun filling is purely meatballs, without any other vegetables mixed in. Many foods require the use of meat fillings. To make the meat fillings more delicious, not only does it need to be seasoned skillfully, but the most important thing is to stir in the ingredients. Today's steamed stuffed buns are stuffed with water soaked with onion, ginger, and pepper. It not only enhances the flavor and removes odors, but also makes the pork filling tender and tender! There is also a skill in stirring the water in. It must be stirred in the same direction. Never stir the meat filling back and forth from the forward and reverse directions. Stir in one direction and the filling will be very watery. Stirring can rupture some of the cells in the meat and release proteins, which strengthens the gelling effect of the proteins and promotes the meat fillings to clump together. If it is whipped in both directions, it will be difficult to form a tissue and the amount of water absorbed will be greatly reduced. At the same time, stirring back and forth can easily destroy the newly formed gel protein, weaken the viscosity of the meat filling, weaken the clumping force, and have a rough texture and no chewiness.

Tags

• staple food
• pasta
• home cooking
• pregnant women
• maternity
• breakfast
• steamed buns
• clear water
• flour
• green onion, ginger and pepper water
• light soy sauce
• pork stuffing
• white sugar
• yeast powder
• salt
• white pepper

Ingredients

Steps

1. 1 Buy the pork stuffing and chop it into puree with a knife. (Pork stuffing is used to save time. It is better to use pork yourself)

   

2. 2 Chop the meat filling, put it in a basin, add salt, light soy sauce, white pepper, and a little sugar (to enhance the flavor).

   

3. 3 Use hot water to wash out the aroma of onions, ginger, and peppercorns. After cooling, filter out the onions, ginger, etc.

   

4. 4 Slowly stir the water into the pork filling one at a time.

   

5. 5 When stirring, be sure to stir in one direction, and stir in the water in batches until the meat filling becomes sticky. (I use a kitchen machine to save trouble)

   

6. 6 The whipped pork filling is very sticky and very tender.

   

7. 7 Cut into appropriate size.

   

8. 8 Press.

   

9. 9 Take a bun skin and fill it with meat filling.

   

10. 10 Pinch the bun skin with the thumb and index finger of your right hand, stack the pleats one on top of the other and press them, while pinching and pulling the dough.

    

11. 11 Wrap them one by one and let them rest for 15 minutes.

    

12. 12 Turn on the heat, steam for 10-15 minutes depending on the size of the buns, turn off the heat and simmer for 5 minutes before opening the lid.