How to adjust the steamed bun filling to make it delicious? These three things are indispensable, tender, juicy and nutritious, and they are better than those you bought

【Steamed radish buns】

Ingredients for dough: 500 grams of all-purpose flour, 315 grams of warm water, 6 grams of yeast, 15 grams of sugar

Ingredients for bun filling: 300 grams of pork with three fats and seven leans, 400 grams of white radish, six chives, 100 grams of green onion and ginger water, a small spoon of salt, 15 grams of oyster sauce, 10 grams of soy sauce, an appropriate amount of chicken powder and pepper, and 15 grams of cooked oil

[The production steps are as follows]

1. Start making dough first, first put warm water, yeast and sugar into a bowl and mix and stir evenly until the sugar and yeast melt, add all-purpose flour, stir it into a flocculent shape with chopsticks, and then knead it into a dough, cover it with plastic wrap and ferment until it is twice as large

2. During the dough period to make the filling, cut the white radish into thin strips, put it in a bowl, add a small spoon of salt, mix well and marinate for 15 minutes, marinate the juice inside, and also have a function, which can remove radish gasThen knead the shredded radish with your hands and squeeze the excess water                                                                     

3. Chop the pork into pieces, put it in a bowl, add green onion and ginger water many times, stir clockwise with chopsticks, be sure to add it many times, the production of green onion and ginger water, ginger pat, green onion cut into sections, add water, grab it with your hands, and put it for five minutes, suitable for children who don't like to eat ginger at home, and with the addition of green onion and ginger water, the meat filling is more fresh, more tender, and juicy

4. Then add oyster sauce, soy sauce, chicken powder, pepper and stir well, and then beat an egg, which can make the meat filling better and more tender and nutritious

5. Finally, add the shredded radish, chopped green onion and cooked oil and mix well, and the filling is ready

6. The dough is fermented, divided into small portions equally, the size is arbitrary, take a small portion, knead it 20 to 30 times by hand, discharge the pores inside, and then roll it round, do it all in turn, cover with plastic wrap to prevent the surface from drying

7. Add some dry powder to prevent sticking, roll it into a thin dough sheet with four sides and a thick middle, put on the adjusted filling, and pinch out the pleats                                                                                                            

8. After all is done, carry out the second fermentation, cover with plastic wrap, let it ferment again to twice the size, open the fire at this time, start the timing from the steam, steam for 15 minutes, and stuff for three minutes

Tips:

1. Now that the weather is cooler, you can put it in a steamer filled with 50 degrees of water when the dough is raised, and cover it with a lid to ferment

2. There are three things that are indispensable when adjusting the meat filling, oyster sauce, eggs, cooked oil, oyster sauce can be fresher, eggs can make the filling better together, and cooked oil can make the taste more oily

3. How to judge that it has fermented? Gently pressing the edge of the dough can quickly rebound, and there is another way, put the bun on the palm of your hand, and it will be light and weightless