Catalog

Recipe: Amaranth pork buns

Spring is here, it is a good time to eat leek, the leek meat buns made is the unique taste of spring, hurry to dig the leek and make spring food!

Fresh chives are washed to the roots.
Let go of the water for about a minute.
fish out.
Soak in cool water.
Pork is chopped.
Add appropriate amount of chopped green onion, salt, chicken essence, soy sauce, cooked peanut oil, a small amount of water, stir in one direction, add a small amount of water in portions, until the meat is strong.
The dried leeks are dried and chopped.
Stir well with the meat and let it stand for a while.
Five grams of yeast powder and one spoonful of white sugar are placed in a small bowl.
Warm water and let stand for five minutes.
The yeast water is slowly poured into the flour.
Add a small amount of water and stir the flour into such a floc.
Draw the dough on the board, cover it and start the fermentation.
It can be doubled up.
Spread the flour on the chopping board, evenly knead the dough and fully vent.
Take a small piece of dough.
Evenly.
揉搓 Growth bar.
Cut into the same size agent.
Muping.
Suede.
Put in the stuffing.
Bun, pinch out such pleats.
The remaining dough is prepared in order, and left to stand for about 20 minutes for secondary fermentation.
Fermented buns, steamed in a cold water, steamed for 18 minutes.
After the fire is turned off, simmer for five minutes.
Go out of the pot.
Wobble plate.
A thick amaranth scent.
A step-by-step diagram at a glance.