How to make pepper meat buns

Northerners are definitely familiar with steamed buns. Almost every family in the north can make steamed buns, and steamed buns are one of the main breakfasts in the morning. The diversity of buns is mainly reflected in the fillings. Buns with meat fillings have won the favor of many people. If you like spicy food, you can also combine peppers and meat together, which not only satisfies the nutrition but also improves the taste. So, how do you make pepper and meat buns?

After the fermented dough is deflated, divide it into small doughs of 25 grams each. If you like to eat big buns, you can make them bigger. Wait for 5 minutes and relax. Then roll it into a pancake. The crust for buns doesn’t need to be too thin.

Wrap the filling and pinch out the folds you like. At this time, you can heat the water in the pot first. It doesn’t need to be boiling. Just put your hand on it and you can feel it is very warm.

Add flour, yeast and water. This time, use a bread machine to knead and leaven the dough. One program is enough. If you knead it by hand, knead it into a smooth dough and place it in a warm place to ferment until it doubles in size.

Place the wrapped buns on the steamer with heated water, cover and let them ferment again. After about 15 minutes, turn to medium heat, steam for another 8-10 minutes after the water boils, then turn off the heat. Don’t open the lid immediately. After simmering for about 5 minutes, open the lid and the buns are ready.

Filling: Cut the large pepper into small pieces, add all the filling ingredients except oil, heat the oil, and pour it into the filling while it is still hot. If the pork filling is lean, add a little more oil. After putting all the ingredients in, start stirring in one direction, gradually adding water in batches, allowing the filling to fully absorb the water each time before adding the next one, and the final filling will be ready.