How to make the company's big buns

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn from me how to make company buns.

1.12 Wash the vermicelli and boil it in boiling water for 5 minutes, then turn off the heat and set it aside to soak in water.

2.21 Dissolve the yeast in water at about 30 degrees, then slowly pour the water into the high-gluten flour, stir constantly with chopsticks until it becomes snowflake-shaped, and knead it into a smooth, slightly soft dough. Cover the bowl with a damp cloth and set the dough aside to rise.

3.1 Pour an appropriate amount of peanut oil into the pot. When the oil temperature is 70% hot, pour the minced meat into the pot and stir-fry. After the minced meat is cooked, turn off the heat and pour in the chopped tofu.

4.2 Chop the pork belly (60% lean and 40% fat) and ginger into pieces, put them into a blender and blend them into minced meat (you can also use minced meat directly). Chop the dried tofu, black fungus and green onion separately. Rinse the soaked vermicelli in cold water, drain and chop together

5. Then pour in the chopped vermicelli and black fungus, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 teaspoons of salt, 1 spoon of five-spice powder, and 1 spoon of chicken essence, and mix all the ingredients thoroughly.

6. Knead the fermented dough into long strips and cut into equal pieces

7. Use a rolling pin to roll the dough into a thick middle and thin skin around the edges (slightly later than dumpling skins)

8. Add the chopped green onion into the filling, and add an appropriate amount of sesame oil and stir thoroughly. Remember to add the onion last.

9. Add as much stuffing as possible, then place the wrapped buns in the steamer and let them rest for 30 minutes. After the water boils, put the rice in the steamer and steam over high heat for one minute, then turn to medium heat and continue steaming for another 18 minutes. After turning off the heat, leave it for 2 minutes before opening the lid.

10. The company’s big buns with thin skin, big fillings, white and plump are ready to be steamed! After opening one, the fragrance filled the air and I couldn't help but finish one. . .

The method of making the company’s big buns that I’m introducing to you is simple and delicious, you must be drooling! In fact, the method is simple and easy to make, so hurry up and try it, and let the whole family enjoy the delicious food you made!