The fresh bamboo shoot stuffed buns that can only be eaten in spring are fluffy and soft, with thin skin and many fillings, and you can eat several at a time

Today I will share with you the steamed buns made of spring bamboo shoots, so that you can experience this kind of food that can only be eaten in spring, fresh bamboo shoots with pickled sauerkraut, with meat filling, meat and vegetable matching, and the method of making steamed buns is also very simple, as long as you pay attention to a few skills, the good buns are fluffy and soft, big and white, and friends who like them can try it!

Add 10g of yeast and 25g of sugar to the prepared 550ml of warm water, stir well, and the sugar can better promote yeast fermentation;

Add 5g of aluminum-free baking powder to the prepared 1000g flour, stir well, then mix the dough with the yeast water that is stirred well, stir while pouring, and stir into a dough flocculent;

Pour in 30g of lard melted in advance, stir well, add lard to make the dough softer, knead it into a smooth dough, cover it, and put it aside to rise to 2 times the size;

When we wake up, we will make fresh bamboo shoots and meat filling, slice the prepared fresh bamboo shoots, blanch them in the pot, boil the water in the pot, add an appropriate amount of salt, pour the cut bamboo shoots into it, boil the water and cook for another 5 minutes, blanching can better remove the astringency of the bamboo shoots, and it will taste fresher;

Take out the blanched fresh bamboo shoots and put them in cold water to cool, then cut them into cubes, you can chop them properly, squeeze out the excess water after dicing, and put them in a bowl for later use;

Wash the sauerkraut, chop and set aside;

Heat the pot, add a little more lard, pour in the prepared bamboo shoots and sauerkraut, stir-fry evenly, because the bamboo shoots contain a lot of crude fiber, which is difficult to digest.

After the filling is slightly cooled, add the meat filling prepared in advance, add a little light soy sauce and dark soy sauce to color, stir well, and the filling is ready;

The awakened dough has rich honeycomb holes, knead the awakened dough again and exhaust it, knead it to the size before it rises, knead the kneaded dough into long strips, and cut it into evenly sized dough;

Take a dough mixture, flatten it with the palm of your hand, roll it out with a rolling pin into a dough with a thick middle and thin edges, put an appropriate amount of filling, and knead it into the shape of a bun;

Put the wrapped buns on the steaming drawer, let them rise twice for 15 minutes, and when the volume of the buns becomes significantly larger, you can put them on the pot and steam;

Steam in a pot on cold water, steam for 15 minutes after boiling, turn off the heat and simmer for 5 minutes after steaming, so that the soft and delicious fresh bamboo shoots stuffed meat buns can be out of the pot, fluffy and soft, and fragrant;

Summary of the practice of fresh bamboo shoot stuffed buns:

1. Raw materials: 1000g of flour, 550ml of warm water, 10g of yeast, 25g of sugar, 5g of aluminum-free baking powder, 30g of lard, 500g of fresh bamboo shoots, 250g of pickled cabbage, 250g of minced meat, light soy sauce, dark soy sauce, oil consumption, sugar, appropriate amount of lard;

2. Spring bamboo shoots and sauerkraut are a good match, which can not only reduce the astringency of bamboo shoots but also increase the umami of bamboo shoots;