Beijing specialty #Pork and white radish buns

Method

1. 01

   Step 1

   One cup of flour is 100 grams, and four cups were used.

   

2. 02

   Step 2

   Crack an egg into the bowl, add 4 grams of yeast, a spoonful of sugar, and 1 gram of salt.

   

3. 03

   Step 3

   Pour in an appropriate amount of water and stir until it forms dough flakes.

   

4. 04

   Step 4

   Strain the dough until smooth, cover with plastic wrap, and let it ferment.

   

5. 05

   Step 5

   Wash the white radish and dry it; peel the melon with a knife.

   

6. 06

   Step 6

   It's being shredded.

   

7. 07

   Step 7

   Add salt and mix well to draw out the water.

   

8. 08

   Step 8

   Wash the scallions and ginger thoroughly.

   

9. 09

   Step 9

   Bring half a pot of water to a boil, then add the shredded radish and remove it once it boils again.

   

10. 10

    Step 10

    Soak it in cold water for a while.

    

11. 11

    Step 11

    Pour in 40 grams of peanut oil, squeeze the peppercorns and fry until fragrant, then remove the peppercorns and leave the oil in the bottom of the pan.

    

12. 12

    Step 12

    Mince the scallions, ginger, and garlic.

    

13. 13

    Step 13

    Pour it into the minced pork.

    

14. 14

    Step 14

    Pour the Sichuan peppercorns into the bowl.

    

15. 15

    Step 15

    Mix well, then add 20 sesame oil, chicken bouillon, five-spice powder, light soy sauce, dark soy sauce, and cooking wine.

    

16. 16

    Step 16

    Mix well.

    

17. 17

    Step 17

    Take the white radish out of the water and chop it finely.

    

18. 18

    Step 18

    Pour in the soba.

    

19. 19

    Step 19

    Squeeze out the excess water, make sure it's quite dry.

    

20. 20

    Step 20

    Pour it into the minced meat and mix well before wrapping.

    

21. 21

    Step 21

    The dough has risen properly.

    

22. 22

    Step 22

    Knead repeatedly until smooth, then shape into a long strip.

    

23. 23

    Step 23

    Cut into bun portions.

    

24. 24

    Step 24

    Roll it into dumpling wrappers.

    

25. 25

    Step 25

    Add the filling.

    

26. 26

    Step 26

    Wrap it into a bun.

    

27. 27

    Step 27

    Place in a pot for a second fermentation for 20 minutes, then steam 20 minutes and turn off the heat.

    

28. 28

    Step 28

    Finished product image