Conch-shaped steamed buns with meat

Method

1. 01

   Step 1

   Add sugar, water, and yeast to flour and knead until a stretchy dough forms. Add 3 grams of olive oil and knead until the dough absorbs the oil and becomes smooth.

   

2. 02

   Step 2

   Take 20 grams of butterfly flower powder and knead it into a blue dough. Divide the remaining white dough into 5 portions for later use.

   

3. 03

   Step 3

   Take 58 grams of white dough, knead it, fold it in half, roll it into a long strip, and press it to remove the air.

   

4. 04

   Step 4

   Roll it into an oval shape and set aside.

   

5. 05

   Step 5

   Take 4 grams of blue powder, knead it to release the air, roll it into a small strip, and place it in the middle of the white powder to secure it.

   

6. 06

   Step 6

   Roll the dough into a long strip, making the left side wider.

   

7. 07

   Step 7

   Rub the right side into a finer texture.

   

8. 08

   Step 8

   Flatten it with a rolling pin.

   

9. 09

   Step 9

   Turn it over and apply some water to the bottom.

   

10. 10

    Step 10

    Start rolling from the bottom, pressing down slightly on the edge.

    

11. 11

    Step 11

    Roll it up like the picture, and shape it with your fingers.

    

12. 12

    Step 12

    Press the inside firmly with a round tool, and then spread an appropriate amount of olive oil inside.

    

13. 13

    Step 13

    A beautiful conch-shaped steamed bun is complete. Make the next four using the same method. After fermentation, steam 13 minutes. After steaming, wait three minutes before taking them out of the pot.

    

14. 14

    Step 14

    Take an appropriate amount of braised pork and green peppers and chop them finely.

    

15. 15

    Step 15

    Stuff the filling into the conch-shaped steamed buns, using chopsticks and a spoon to help put it in.

    

16. 16

    Step 16

    A beautiful and nutritious breakfast bun with meat is ready! Give it a try if you like.