Follow http://weibo.com/yanyanfoodtube for more updates on Weibo and follow our more interesting food tour! ! Radish noodle buns are a very tasty staple. A favorite of friends who like buns and don't like pure meat. The soft buns are wrapped in a delicious filling that is especially home-like. I will take this recipe from the side, the filling, the packaging, and the steaming step by step. If you can already be skilled in the bag, I believe that you will also like this radish noodle. Try it once and believe that it won't let you down. The steamed dumplings are big in flavour and very filling. They suit those who like a filling meal without too much meat. They're soft and moist with a lovely homely flavour. I will take you through this recipe step by step if you are new To cooking and if you are an experienced home cook then i'm sure you to will love also the delicious flavour of these dumplings. Make them and enjoy.
Preparing dough ingredients
Preparing stuffing ingredients
The sugar and yeast powder in the bun skin ingredients are poured into warm water for preliminary fermentation until a layer of yeast froth appears on the water surface.
Pour the yeast water into the flour and knead it into a smooth dough, then put it in a large bowl and cover it at room temperature for about 1-1.5 hours.
After the radish is rubbed into silk, it is boiled with hot water, and the green onion is cut into pieces, and the noodles are boiled and chopped.
In the wok, pour in the meat and stir fry until the meat is in a state of focus. Then add the green onion and stir-fry the scent to turn it off.
After you have prepared the stuffing stuffing, you can mix all the ingredients of the filling together and adjust it according to your own taste.
When the dough is twice as large, it is taken out and placed on the panel and divided into two parts on average. One of the sticks is grown into a strip and then cut into a dose and then kneaded into a bun.
Prepare the cold water in the steamer, and wrap the steamed buns in the steamer and start steaming. After boiling, steam for 10 minutes. Turn off the heat and then suffocate for 1 minute.
1. The water temperature should be between 37-40 degrees to activate the yeast. The water temperature is low and the yeast will not activate. When the water temperature is high, the yeast will be burnt. 2. The buns must not be too thin, otherwise the water in the sauce or the steam in the pot will soak the bun, and the steamed buns will not fluff.