Radish and pork stuffed buns

Radish and pork stuffed buns are a type of bun that many people like to eat. They are also a type of bun made with radish and pork. Among them, many people who are extremely concerned about dietary health will choose to make radish and pork stuffed buns at home, so that they can eat healthily and with peace of mind. So, how to make radish and pork stuffed buns? Let me introduce the detailed steps below!

Production steps:

1. Peel and wash the radish

2. Grate the white radish into thin strips

3. Boil water in a pot, blanch the shredded radish for 2 minutes, drain and cool, and squeeze out the water from the shredded radish.

4. Put the yeast in a bowl and dissolve it in 35 degree warm water

5. Pour yeast water and appropriate amount of milk into the flour

6. Use chopsticks to stir until it becomes floc-like.

7. Knead the flour into a smooth dough, cover with a wet cloth or plastic wrap, and let it ferment until it doubles in size.

8. Wash and chop the green onion and ginger and set aside.

9. Green pepper oil

10. Add dark soy sauce, oyster sauce, five-spice powder and pepper oil into the meat filling and beat in one direction.

11. Add chopped green onion and ginger and continue to beat in one direction.

12. Finally, add the shredded white radish that has been squeezed dry. Taste it. If it tastes bland, add some salt and stir well.

13. Poke a hole in the dough with your finger. If it doesn’t shrink, it means it’s well-risen. Remove the air from the fermented dough and knead it into a smooth dough.

14. Cut the fermented dough into small pieces

15. Use a rolling pin to roll the small dough into a bun skin that is slightly thicker in the middle and thinner at the edges. Wrap the radish and meat filling in it, pleat it, seal the skin, and make buns.

16. Pour cold water into the pot, place the prepared raw buns on the steamer one by one, and let them ferment in sugar for about 15 minutes. Bring to a boil over high heat, then turn to medium heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid. (Otherwise the buns will collapse, won’t stand up, and will look flat)

17.The steamed buns are ready! O(∩_∩)O Haha~

Tips:

1. Dilute Angel Yeast and steamed bread improver with warm water (about 35 degrees), do not use too hot water.

2. Do not lift the lid during the steaming process, and do not lift the lid immediately after turning off the heat. Let it simmer for 5 minutes before opening the lid. (Otherwise the buns will collapse, won’t stand up, and will look flat)

3. If the meat filling is too dry, add some cold boiled water and stir it. Adding appropriate amount of water to the meat filling will make it taste better and more tender and juicy.