Home-style pork buns, no need to make noodles in advance, eat them now, the dough is white and soft, and all of them are delicious

What I shared today is "Home-style pork buns, no need to make noodles in advance, eat them now, the dough is white and soft, and all of them are delicious"

[Homemade meat bun]

Ingredients used for dough: 300 grams of plain flour, 160 grams of water, 3 grams of yeast, 5 grams of baking powder, 10 grams of sugar

Ingredients used in the filling: 200 grams of pork with three fat and seven lean, a carrot, an appropriate amount of ginger and shallots, an appropriate amount of salt, ten grams of oyster sauce, 20 grams of light soy sauce, five grams of sugar, two grams of pepper, 100 grams of Sichuan pepper water, and an egg

1. Prepare pork and ginger, all cut into minced pieces, if you want to put more ginger in the fragrance, ginger can not only remove the fishy, but also make the taste more delicious

2. Divide into the pepper water again (for the production of pepper water, add a small handful of pepper to a small half bowl of warm water, soak for 5 minutes), add pepper water once, stir clockwise with chopsticks until the pepper water is fully absorbed, and then add the next time

3. Add salt, light soy sauce, oyster sauce, pepper to taste, beat a green egg to increase its viscosity, then add the chopped carrots and chopped green onions, mix well when wrapping, prevent the vegetables from coming out of the water, and set aside for later use

4. Then make the dough, mix the water, sugar and yeast evenly, stir it with chopsticks until the sugar and yeast melt, then add flour and stir into a dough flocculent

5. Start to knead the dough into a smooth dough, now the temperature is 36 degrees, it will not be awakened in advance, we will eat it now, but when kneading the dough, you should knead it for a while, seven or eight minutes

6. Roll the dough into long strips, divide it into 12 small agents, sprinkle some dry powder to prevent sticking, take a small agent, roll it out with a rolling pin into a thin dough sheet with four sides and thick in the middle, and put the adjusted filling

7. Pinch out the folds of the bun, and then put on a piece of oiled paper to prevent sticking, you can also brush oil in the steamer to prevent sticking, the folds of the bun, practice more, and the more you pinch it, the better it looks!

8. Make all the raw embryos of the buns in turn, put them in the steamer, cover the lid, and let them rise for ten minutes

9. Then start the fire, start the timing from the steam, steam for 15 minutes, don't be in a hurry to open the lid after steaming, and simmer for another 2 to 3 minutes, the white fat and soft buns will be made