Secondary fermentation bread made by Peng Dou (shredded radish filling, bun wrapping method included)

Overview

Northerners are relatively good at pasta. What they often make at home are steamed buns, flower rolls, and steamed buns. In winter, there are a lot of cabbage and radishes. Steamed buns are the protagonists of the family dinner table. Today I am making shredded radish buns.

Tags

• staple food
• home cooking
• breakfast
• chives
• doubanjiang
• flour
• fungus
• msg
• onions
• peanut oil
• pork
• very delicious
• ginger
• radish
• water

Ingredients

Steps

1. 1 The first step in making bread is to prepare the dough! The ratio of flour to water is about 2:1. The amount of water should be adjusted according to the different water requirements of each flour manufacturer! Put the yeast into warm water (the water temperature should not exceed 40 degrees. If the water temperature is high, the yeast will be scalded to death. Just test the warmth with your hands) and stir until the yeast melts. I used about half of the total amount of water to melt the yeast. I want to use less yeast. If you want the fermentation time to be shorter, you can add more yeast.

   

2. 2 First pour the yeast water into the flour, and stir the flour into cotton wool. If the amount of yeast water is insufficient, add warm water and knead the dough well. At this time, you should pay attention to kneading the dough as smooth as possible, otherwise the dough will become lumpy. The bun noodles should not be too hard, but should be relatively soft.

   

3. 3 Cover the kneaded dough with plastic wrap (sealing lid) for fermentation.

   

4. 4 Remove the roots from a large radish, wash it, and grate it into thin strips.

   

5. 5 Blanch the radish cut into thin strips in boiling water, then soak in cold water to remove the odor of the radish. If time is tight, you can change the water several times.

   

6. 6 Cut 500g of pork into small pieces, remove the water from shredded radish and chop into pieces.

   

7. 7 Chop the onions and ginger, put them in a basin with the meat and shredded radish, add a little bun seasoning (sanxiang is also acceptable), peanut oil (a little more is used when making buns with shredded radish, about 150 grams), stir together evenly for a very fresh taste.

   

8. 8 For the shredded radish filling, I like to add a little bean paste. This depends on the taste of each restaurant. If you don’t like it, you can ignore it. I also add a little fungus that has been soaked in advance. Stir evenly to fully absorb the flavor of the meat and radish shreds.

   

9. 9 The fermented dough is almost twice as big as the original. As shown in the picture, it means that the dough has risen. Spread a layer of flour on the board first, and then put the risen dough on the board and knead it thoroughly. The dough must be kneaded for a while, and the surface must be kneaded until smooth. The better the kneading, the better the taste of the buns.

   

10. 10 After the dough is kneaded, place it in a basin and let it rest for 5-10 minutes. Don't forget to cover it with plastic wrap (lid). This way the dough will not dry out easily and is easy to operate.

    

11. 11 Put the noodles in the pan, mince the washed leeks and put them into the radish filling, then add salt and MSG, stir evenly, and the filling is ready! One thing to note is that I did this step before making the buns! Just add the meat and radish shreds in advance to fully season them, and add the salt and chives at the end!

    

12. 12 Be sure not to knead the dough after placing it. Place the dough on the board and cut it into a long strip.

    

13. 13 Roll the long dough into a long cylinder shape and cut it into small pieces with a knife (my buns are usually about the size of two dumplings).

    

14. 14 Press each small bun into a round cake shape with your hands, and use a rolling pin to roll it into a round bun skin shape. Note that the dough should be slightly thicker when the dough is risen.

    

15. 15 Started making steamed buns, this time wheat buns.

    

16. 16 After the buns are wrapped, I put them in a pot for secondary fermentation. In winter, the water in the pot is slightly warmer. Normally, it is about 40 degrees. The buns are placed directly on the basket, and the lid is closed for secondary fermentation. In this way, there is no need to worry about the dough drying out. The fermentation time is different at different temperatures. It takes about an hour to ferment at a room temperature of 22 degrees at home.

    

17. 17 When the steamed buns are fermented, steam the steamed buns over high heat. After boiling, turn to medium heat for ten minutes, then low heat for 5 minutes. After stopping the fire, boil the steamed buns for 3-5 minutes. Beautiful wheat buns will come out of the pan! Paired with a bowl of wolfberry and jujube porridge, it’s super satisfying