How to make pork and three fresh stuffing buns

Steamed buns are the favorite breakfast for many people. The filling of buns is delicious, and if it is properly matched, it can make up for malnutrition to a certain extent. For example, pork and three fresh steamed buns are a very favorite ingredient of mine. As the name suggests, pork and three fresh stuffing buns are made with pork and other ingredients such as shrimp, garlic, ginger, etc. So how should we make pork, three fresh filling buns?

1. Tianjin Three Fresh Steamed Buns

Materials

800g flour, 7g baking powder, 600g pork filling, 200g shrimp, 4 eggs (fried), 1 green onion, 30g ginger, 50g peanut oil, a little sesame oil, salt, cooking wine, soy sauce

How to make Tianjin three fresh steamed buns

Grind ginger, onion and meat together into minced meat, add a little cooking wine, appropriate amount of soy sauce, 50 grams of peanut oil, stir in the same direction, and put in the refrigerator for storage!

Remove the shrimp thread and cut into sections.

Beat the eggs and fry them until cooked, stirring with chopsticks into small pieces.

Finally, add the fried shrimp and eggs, a little sesame oil into the meat filling and mix well.

After mixing the flour and yeast, add water little by little and knead the dough into a dough that is neither too soft nor too hard. Cover with plastic wrap and let it ferment.

Ferment until twice as large.

Then expel the air from below.

Steam the buns 20 minutes after wrapping them. Pour cold water into the pot and steam for about 13 minutes after the water boils. Do not open the lid and simmer for about 4 minutes.

Although it doesn’t look very good, it’s delicious and tasty. Let’s eat it now!

Tips

Pork belly is the best, and it will be better if you add MSG to it.

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Ingredients

Filling: Minced pork, minced shrimp, mushrooms, cabbage, eggs, ginger, onions, sesame oil, salt, cooking wine

Bun wrapper: 200g medium flour, 100g water, 2.5g yeast, a little salt, a little sugar, a little oil

Methods/Steps

1. Dice the cabbage and mushrooms, fry the eggs into small pieces, mince the pork, peel the shrimps and mash them into a paste;

2. Mix shredded ginger, chopped green onion, mushrooms, cooking wine, shrimp paste, minced meat and a little water.

3. Add salt and sesame oil and stir, then add chopped eggs and diced cabbage and stir in the same direction until it becomes sticky. (

4. Add salt and sesame oil and stir, then add chopped eggs and diced cabbage and stir in the same direction until it becomes sticky.

5. Place in a warm and humid place to ferment until it doubles in size;

6. Divide into doses (about 40 grams per dose) and let stand for 15 minutes

7 Roll into a round piece, thin around the edges and slightly thick in the middle

8 Add stuffing;

9 packs in jacquard shape

10Put in bamboo drawer;

11 Let stand for 40 minutes (if it is cold, let stand for a little longer)

12 Put the pot in cold water, heat it up for 15 minutes, cover and simmer for three minutes, and it is ready to eat.

Precautions

The ratio of flour to water is about 2:1, depending on the water absorption of each flour. However, the amount of water will not exceed plus or minus 10 grams. Use warm water to knead the dough in winter and cold water in summer.

The first fermentation is carried out at a temperature of 30 degrees. Cover with a damp cloth or plastic wrap and let it rise to twice its size to prevent the surface from drying out.

Put the steamer in cold water and gradually increase the temperature to make the raw dough evenly heated. Do not steam it with hot water at the beginning, as this will cause the steamed buns to be undercooked.