Purslane buns
Overview
How to cook Purslane buns at home
Tags
Ingredients
Steps
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Soak the dry purslane in boiling water overnight! After soaking, rinse, drain, and set aside!
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Add the warm water to the yeast powder and mix well. Pour the water into the flour and mix well. Knead until smooth!
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Slice the fatty pork, put a little peanut oil in a wok, boil water over low heat, put the meat in, and simmer over low heat to get out the oil!
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Remove the oil residue and chop it into pieces, set aside! Don't overcook it, or it won't taste good!
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Leave an appropriate amount of freshly cooked lard in the wok! Put in the purslane that controls the water!
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Chop the green onions and put them in. Soak the thin vermicelli in advance and chop them into pieces. Pour in the oil residue and add an appropriate amount of thirteen spices, salt and sesame oil!
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Add all the ingredients and stir evenly. If you feel it is difficult to stir in the middle, you can heat it on the lowest heat. When the lard is cold, it will be difficult to stir! Stir while heating to make it easier to mix!
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After the dough has risen, knead it to release the air! Then put it away and wait for it to bloom again!
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When the dough has risen again, take it out of the basin, put it on the chopping board and knead it to remove the air, and then break it into evenly sized dough pieces!
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Roll it out!
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Open the bag!
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Get ready to line up!
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Add water to the steamer and put the buns on the drawer! Steam for twenty-five minutes after the pot is boiled! !
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Big buns, delicious! ! ! Let’s get started!
