How to make double-layer double-stuffed buns

Office workers usually cannot be too particular about lunch, after all, the conditions in the company are limited, so they usually eat in the cafeteria or go out to restaurants. In this case, they must pay attention to dinner, otherwise the body's nutrition may not keep up. Double-layer double-stuffing buns are simple to make and very nutritious, and are worth recommending.

1. First prepare the ingredients for meat filling and vegetarian filling

2. Meat filling: Wash the pork and chop it into minced meat. Wash the green onion and chop it into chopped green onion. Add salt, oil, pepper and soy sauce and stir evenly with chopsticks to make meat filling. Vegetarian filling: Wash and chop the carrots and pick the corn kernels. Add oil and salt and stir evenly with chopsticks to make vegetarian filling.

3. Knead the white flour dough A and the black rice flour dough B into smooth and soft dough, roll them into a round shape and put them into a bowl. Cover with plastic wrap and let them ferment until they are twice as large.

4. Take out two doughs, knead them separately to remove air bubbles, roll them into long strips, and then cut them into small pieces with a knife;

5. Use a rolling pin to roll the dough into round pieces. Take out a piece of white flour dough and a piece of black rice flour dough respectively.

6. Use a small bottle cap to press down hard on the white flour dough;

7. Press out a small disc and take out the small disc in the middle. This will create a hole in the white flour dough.

8. Place the black rice flour dough on top of the white flour dough with holes and press firmly along the edges to make the outermost edges of the two doughs stick together;

9. Add the vegetarian filling first

10. Pinch a circle of folds along the edge and close the opening. The first layer of buns is ready.

11. Then turn the bun over (as shown in Figure 11)

12. Turn over the white flour dough with holes.

13. That’s it. Then use your hands to make the edges of the dough thinner (so that it is easier to pinch out wrinkles).

14. Take the bottom and put in the appropriate amount of meat filling.

15. Use your right hand to pinch the edge of the dough to create the first wrinkle, and then pinch a circle of wrinkles along the edge;

16. The second layer of buns is now ready. Wrap the rest of the buns.

17. Brush the steamer with oil and put the buns into the steamer.

18. Let it rise for about 15 minutes. Don’t let it rise for too long, otherwise the top buns will collapse (and they must be placed properly).

19. Steam the meat in boiling water for 15 minutes, then simmer for 5 minutes after it is cooked.

20. The delicious double-layered buns with two fillings are out of the oven. You can eat two kinds of fillings at the same time. It tastes a bit like a hamburger♪(^∇^*)

Although restaurants provide convenience for people, they are not a long-term solution after all. Double-layer double-stuffing buns are simple to make and taste very delicious.