How to make steamed buns with bean and meat filling

After a busy day of work and study, it is really tiring to prepare dinner with an hungry body. The method of making bean and meat stuffed buns is simple and easy. All you need is a wok. No need to fry, deep-fry or stew. You can enjoy the delicious taste by serving it with clear soup.

1. Pour the flour into a larger bowl and add sugar

2. Add the dissolved yeast to the flour, and then add the remaining warm water. Do not pour all the warm water at once, and reserve about 20-30ml to prevent the flour from being too thin. Then use chopsticks to stir it into cotton wool.

3. Dissolve the yeast in a bowl with warm water, about 35°C, not too hot to touch.

4. Use your hands to knead the dough into a smooth dough, making it shiny on the basin, on the surface and on your hands. Knead it for about 20 minutes. Cover with plastic wrap and ferment until it is 2.5-3 times larger than the original size. Today the room temperature is 12℃ and it is difficult to ferment. I fermented it in the microwave. For specific steps, please see the experience written above.

5. Use the fermentation time of the flour to make the filling. Wash the pork, chop it into paste and put it in a large bowl. It is best to choose pork with 30% fat and 70% lean meat from the front leg. You can also choose pork belly.

6. Chop the green onions, ginger and beans. Soak the beans in rice water or baking soda for half an hour before cutting (to remove excess pesticides)

7. Add beans, chives and ginger to the minced meat.

8. Add salt, soy sauce, oyster sauce, cooking wine, chicken essence, pepper, cornstarch, sesame oil

9. Mix well with your hands, add a spoonful of peanut oil and mix well again, the filling is ready.

10. You can judge whether the dough is well fermented by using your hands. If it is full of nets like honeycombs, it means it is well fermented.

11. The flour is fermented. If you poke a hole with your finger and it does not bounce back or shrink, it means it is fermented.

12. Take out the dough, sprinkle some dry flour on it and knead it with your hands to release the air. Then roll it into long strips and cut it into even-sized dough pieces.

13. Use a rolling pin to roll the bun skin into a thick middle and thin edge.

14. Put the filling in the middle

15. Hold the dough with your left hand, and use your right thumb and index finger to pinch out the folds for the buns (keep your thumb still, and follow your index finger as it pinches the folds)

16. Close the mouth and round it with both hands. The bun is ready.

17. Put the steamer on and brush a layer of oil on it to prevent it from sticking to the bottom. Cover the pot and let it rise for 20 minutes. If the weather is cold now, I will preheat the water to about 40-50℃, then put the buns in and cover the pot, and it will rise quickly.

18. When the steamed buns have become bigger, you can start steaming them. Steam them for 20 minutes over medium heat. Turn off the heat and steam for another 5 minutes before removing the lid.

19. The hot buns are out of the oven

20. Take a close-up shot

Life is nothing more than food, clothing, housing and transportation, and food occupies a large part of it. The method of making steamed buns with bean and meat filling is simple, which gives us another choice in "eating".