How to make ham sausage buns

There are many ways to make dumplings, and the fillings can be said to be varied. They can be vegetarian or meat-filled. You can also use ham to make dumplings, which tastes more delicious. In addition to ham, prepare an appropriate amount of pork and an appropriate amount of shiitake mushrooms. After the flour is fermented, you can prepare the fillings and then make dumplings. It tastes good and has good nutritional value. It has a good conditioning effect on the stomach.

Main ingredients: 500g flour , auxiliary ingredients: 500g pork, 30g ham, 3g baking soda, 65g milk, 3g baking powder, 7.5g button mushrooms, 30g old yeast noodles, seasonings: 1g salt, 5g soy sauce, 1g MSG, 1 slice of ginger, 3g sweet noodle sauce, 35g sugar, 9g lard, 9g scallops, 1g sesame oil, 5g shallots, a little pepper, 5g rice wine

How to make ham and fresh meat buns

1. Wash the dried scallops and put them into a dish. Add a small piece of old ginger, a short section of green onion and a little water. Steam them in a steamer and tear them into pieces. Wash the golden hook and dried shrimp, and swell them in boiling water; swell the enoki mushrooms in boiling water, wash them, and slice them into thin slices; cut the ham into pea-sized pieces, remove the tendons from the lean meat, and pound it with the back of a knife; cut the pork ribs into small pieces 3.5 cm long, 1.5 cm wide, and 0.3 cm thick. 2. After the pan is heated, add lard and meat, stir-fry until 60% cooked, then add salt, golden hook, sweet sauce, soy sauce (3.5 grams), Shaoxing wine (yellow wine), etc., continue to stir-fry until 90% cooked, then add scallops and shiitake mushrooms and stir-fry for a while before removing from the pan. 3. Chop the fried meat into mung bean-sized pieces, add lean meat, MSG, pepper, sesame oil, ham, chopped green onion and soy sauce (1.5 grams), and mix well. 4. Add 200 grams of cold water, old yeast, maltose, milk, etc. to the flour, knead repeatedly, and ferment for 1 hour and 30 minutes (a little longer in winter). After taking it out, add sugar, baking soda, and baking powder and knead it evenly. Divide it into 16 small sections (each weighing 50 grams), and press it into a round cake that is slightly thicker in the middle and slightly thinner on the edges. 5. Wrap the meat filling in the dough and pinch it together, pinching 10 to 12 petal-shaped wrinkles at the sealing point (this kind of leavened dough is very tender, so you must be quick when pinching the petals, otherwise it will not be pinched together). Place a piece of washed vegetable leaf on each bun (to facilitate removal after steaming), and steam on high heat for about 5 to 6 minutes.

Method 2

Main ingredients: 4 pieces of ham, appropriate amount of flour, two handfuls of whole grain powder, 2 spoons of milk powder . Steps for making ham sausage buns : 1. I put two handfuls of whole grain powder, milk powder, and appropriate amount of sugar in the flour. If you don’t have it, you don’t have to put it in. 2. Cut 4 pieces of ham into 8 pieces of the same length, roll the flour into long and thin shapes, wrap the ham in circles, and roll them a few times. 3. Allow to ferment for another 15 minutes. 4. Do not open the lid immediately after steaming for 15 minutes, simmer for two or three minutes, otherwise it will shrink.