Home-cooked meat buns, no need to make noodles in advance, white and soft, delicious and nutritious, good for breakfast

Today I will teach you a home-cooked meat bun practice, no need to make noodles in advance, white and soft, eat freshly packed, all fluffy and soft, the filling inside is delicious and nutritious, don't buy it is delicious! Let's take a look at how it works, and if you like it, you might as well do it together.

——[Homemade Meat Bun]——

Dough ingredients: 300 grams of plain flour, 3 grams of yeast, 160 grams of water

Stuffing ingredients: half a catty of pork with three fat and seven lean, a piece of ginger, a handful of chives, a spoonful of oyster sauce, two spoonfuls of light soy sauce, an egg, a little sugar, and a little chicken powder

[The steps are as follows]:

Step 1: Wash the pork, remove the skin, chop the pork into a puree with a knife, put it on a plate, peel the ginger, pat it flat with a knife, then cut it into minced pieces, and put it on the plate together (if the children at home don't like to eat ginger and shallots, they can replace it with green onion and ginger water, or pepper water, which can not only remove the fish, but also increase freshness and tenderness)

Step 2: Start to season the meat filling, add salt, light soy sauce, oyster sauce, eggs, sugar, chicken powder, use chopsticks to fully stir the meat filling clockwise, add eggs, the taste is more tender and nutritious

Step 3: Finally, add the chopped green onion and mix well, the filling is ready, note: do not mix the green onion too early, wait until the beginning of the package and then mix in, too early to add will have the smell of green onion

Step 4: Now it's time to prepare the dough! Mix the yeast water well, first dissolve the yeast to make yeast water, then add flour, stir it into a dough with chopsticks, then knead it into a smooth dough, cover it and relax it for ten minutes

Step 5: After the dough is relaxed, put it on the cutting board, knead it slightly, knead it into long strips, divide it into ten equal parts, sprinkle with a little dry powder to prevent adhesion, press it flat with your hands, and remember to cover it with plastic wrap to prevent it from drying out!

Step 6: Take a piece of dough, roll it out with a rolling pin into a thin dough sheet with a thin periphery and thick middle, put the adjusted filling, and smooth the filling with a spoon, which is better to operate

Step 7: Pinch it out of the pleats and make it into a bun, the pleats of the bun will look better and better after a long time of practice, and the finished bun embryo is padded with oiled paper to prevent sticking

Step 8: After everything is done, cover with plastic wrap and relax, ferment for 15 minutes, 15 minutes when it is hot, but at least more than half an hour in winter

Step 9: Put the fermented bun raw embryo cold water into the steamer, turn on the fire, start the timer after steaming, steam for 15 minutes, and let it simmer for three minutes

The white and chubby little buns are out of the pot! The dough is soft, the filling is delicious and nutritious, and the children ate several as soon as they came out of the pot, and it was very good to use it for breakfast!