Green onion pork buns, no need to make noodles in advance, freshly made and eaten, the dough is white and soft, and the filling is juicy

【Green onion pork bun】

Dough: 320 grams of all-purpose flour, 175 grams of water, 4 grams of yeast powder, 15 grams of sugar

Filling: 300 grams of pork with three fats and seven leans, 150 grams of Sichuan pepper water, 150 grams of green onions, 50 grams of ginger, one spoonful of oyster sauce, half a spoon of dark soy sauce, two spoons of light soy sauce, half a spoon of salt, appropriate amount of pepper, half a spoon of sugar, and one egg

[The steps are as follows]:

Step 1: Prepare the ginger, pork, and green onions into minced pieces, and then make a pepper water, 10 grams of pepper + 150 grams of warm water, soak for more than five minutes, and make pepper water

Step 2: Then put the pork and minced ginger into a bowl, add a little salt first, and stir clockwise with chopsticks until sticky (add salt first and mix until sticky, it is easier to absorb when you add pepper water).

Step 3: Add a small amount of pepper water several times, each time you add pepper water, you must stir until the pepper water is completely absorbed, and then you can add the pepper water again until all the pepper water is beaten into the meat filling (the pepper water not only removes the fishy, but also makes the meat filling more delicious and juicy).

Step 4: At this time, add light soy sauce, the remaining salt, sugar, dark soy sauce, pepper, oyster sauce to taste, and beat in an egg, which not only makes the meat filling easier to huddle, but also more nutritious

Step 5: Finally, add the chopped green onions, the filling is completed, novice operation, it is best to put the filling in the refrigerator and freeze for half an hour, the water content of the filling is more, put it in the refrigerator to freeze, it can be better shaped, and it is easier to wrap

Step 6: Make the dough again, mix sugar + water + yeast first, melt it, then add flour, stir it into a dough with chopsticks, knead the dough into a dough, ferment it once, knead it for a while, and make the dough smooth

Step 7: Divide the dough into 14 equal parts, roll the dough round one by one, and sprinkle with a little dry powder to prevent sticking

Step 8: Use a rolling pin to roll out the dough sheet with thin sides and thick in the middle, put the filling, novice operation, don't have too much filling, 1/3 of the dough is OK

Step 9: Pinch it out of the pleats, make it into the shape of a bun, pinch the pleats, you can take a look at the video of the small round hair, after a few exercises, it will slowly pinch more and more beautiful

Step 10: Pinch all the raw embryos of the buns one by one, cover them with plastic wrap, and let them ferment to twice the size, how to judge that the fermentation is done? The volume of the raw embryo of the bun has become significantly larger, and it is light and fluttering in the palm of the hand, like cotton, and it can be weightless

Step 11: Put the fermented raw embryo cold water into the steamer, turn on the fire, start the steaming timer, steam for 15 minutes, don't be in a hurry to open the lid after that, simmer for 2 to 3 minutes to prevent the dough from retracting