Pork and green onion buns

Overview

There are many people in the background looking for steamed buns and steamed buns. Today we will serve a pork and green onion bun. Steamed buns, steamed buns, make some to go with porridge in the morning, it's really a perfect match. As long as you make it yourself, you will never want to eat the soft and doughy buns outside. If you make a lot, store it in the refrigerator. It’s super convenient to steam it when you want to eat.

Tags

• staple food
• pasta
• home cooking
• steamed buns
• all-purpose flour
• clear water
• cooking wine
• ginger puree
• green onions
• light soy sauce
• old soy sauce
• oyster sauce
• pork
• sugar
• chopped green onion
• dry yeast
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Add sugar to 270g of warm water and stir to dissolve, then lightly sprinkle dry yeast on the water. (Warm water here makes it easier for the yeast to come alive, but the temperature cannot exceed 40 degrees, as high temperatures will burn the yeast to death)

   

2. 2 After letting it sit for a few minutes, you will see a layer of foam forming on the surface of the yeast water, indicating that the dry yeast has been activated. Slowly pour the yeast water into the flour, stirring while pouring.

   

3. 3 Mix the flour and yeast water into a dough, transfer to a dough mat or chopping board and knead until the surface of the dough is smooth. Place in a large bowl, cover with plastic wrap, and ferment in a warm place until doubled in size, about 1-2 hours.

   

4. 4 While waiting for the dough to rise, prepare the meat filling. Add all the seasonings except water to the minced pork and stir until it becomes sticky.

   

5. 5 Add 100ml of clear water to the meat filling three times. After each addition of water, stir vigorously in one direction until the water is completely absorbed by the meat filling, then add the next time. (Adding an appropriate amount of water to the meat filling can make the meat filling tender and juicy)

   

6. 6 When the dough has doubled in size, transfer it from the bowl to a chopping board, knead the dough for the second time, remove the air, and knead the dough again until smooth. (When testing the degree of fermentation, you can use your fingers dipped in flour to poke a hole in the dough. If it does not collapse or shrink, it means the dough has risen well, or it can shrink slightly)

   

7. 7 Take a dough ball and use a rolling pin to roll it into a piece that is thick in the middle and thin around the edges, slightly larger than the palm of your hand.

   

8. 8 Add appropriate amount of meat filling and wrap into buns.

   

9. 9 Place the wrapped buns into a steamer lined with oil paper. Pour an appropriate amount of hot water into the pot, put a steamer basket on it, cover it, and ferment for the second time for 10-15 minutes.

   

10. 10 When the buns are noticeably bigger, turn on high heat and steam for 15 minutes after the water boils. Turn off the heat and wait 5 minutes before opening the lid. Do not uncover the steamed buns immediately after they are steamed. Hot buns are prone to collapse when exposed to cold air. Wait for a while after turning off the heat before opening them again.