Onion beef stuffed buns, rich in sauce, the whole family loves to eat, if you don't believe it, try it.

Onion beef buns

Ingredients Required:

Dough: 300 grams of plain flour, 3 grams of yeast, 170-180 grams of water.

Filling: 150 grams of braised beef, 1 onion, appropriate amount of green onion and ginger, thirteen spices, a little dark soy sauce.

Here's how:

Use 170-180 grams of water to melt the yeast, add 300 grams of plain flour, stir it into a flocculent shape with chopsticks, knead it into a dough with moderate hardness and softness, cover it and ferment. Note: The amount of water is adjusted appropriately according to the water absorption of the flour, if you want to ferment faster, you can add 3-5 grams of sugar to promote yeast fermentation, yeast likes sugar.

Prepare the filling while it's fermenting: cut the beef into small pellets.

Peel and wash the onion, two cloves from the middle, then shred and cut into small granules.

Chop the ginger into minced foam, chop the green onion, and separate the green onion from the green onion.

Put oil in a pan, heat over medium heat, pour in the ginger foam and chopped green onions, and stir-fry until fragrant.

Pour in the minced beef and stir-fry, the beef is salty, no need to put salt, add a little thirteen spices, and drip in a little dark soy sauce or light soy sauce.

I use cooked beef sauce, so I just put a little bit of seasoning, and if it's raw beef, you can put a little more in moderation.

Pour in the chopped onion and stir-fry a few times to turn off the heat. You only need to stir-fry a few times, you don't need to fry it, one is that it will produce water when it is fried, and the other is that the buns still need to be steamed.

Finally, pour in the tender green onion and mix evenly, and the filling is ready.

The dough is fermented to twice the size, and the fingers are dipped in dry flour and pressed, without collapsing or retracting, and the inside is full of fine honeycomb tissue.

The dough is kneaded and vented, divided into two parts, one part is kneaded into long strips, and cut into twelve small dough pieces. I made a total of 24 buns with 300 grams of flour. A small and delicate bun like a xiaolongbao.

As shown in the picture, from left to right, take a dough agent, cut upwards, press flat with your hands, and roll it into a dough sheet with thin edges and thick middle.

Wrap in the right amount of filling, and you can tighten the mouth or leave a fish mouth according to your personal preference. Each has its own characteristics.

Make it in turn, put it in the steaming drawer of the steamer with water, cover it and let it rise a second time.

After about twenty minutes, the bun becomes noticeably plump and round, and it is fine to pick it up. Bring to a boil over high heat, steam over medium heat for 15 minutes and simmer for 5 minutes.

Take out the heat from the pot and put it on a plate, without collapsing or shrinking, and smell the rich flavor of steamed buns. Try one, it's really much better than a steamed bun made directly with raw meat, so if you're interested, you might as well try it.