To make the fennel stuffed buns delicious, the key in the filling, seasoning varieties do not put too much, too much will cover the flavor of fennel itself, seasoning to be reasonable with, not in more than in the fine, it is best that we want to eat it in its original flavor, so that the buns are delicious, fresh and juicy fluffy soft, eat every day are not enough to eat, want to make the buns are delicious and the noodles are also very critical to do the buns are the best with the Gluten flour or high gluten flour, so that the buns made elastic, and when the noodles must use warm water, put yeast, sugar at the same time, in addition to a mysterious ingredient, so that the surface issued very good, make the buns very fluffy. Below, I will share with you how to make big buns with fennel filling and tips, I hope you will like it.

Main ingredients

500 grams of flour, 250 grams of pork filling, 500 grams of fennel, 2 eggs, 5 grams of yeast, 3 grams of sugar, 2 small spoons of white wine.

Seasoning:

3g cooking salt, 3g pepper, 2g chicken essence, 2 spoons cooking wine, 2 spoons light soy sauce, a little sesame oil, 1 portion of minced green onion, ginger and garlic.

Method of preparation

1, put the flour into a basin, add sugar, yeast, add the right amount of warm water and noodles.

2, stir the noodles into flakes, and then add a mystery ingredient that is 2 small spoons of white wine.

3. Knead the dough and let it ferment for 20 minutes.

4, put the meat into the pot, add salt, soy sauce, pepper, chicken essence, cooking wine, eggs, put onion, ginger and garlic minced stir evenly to taste and spare.

5, the fennel picked clean.

6, the fennel into minced, into the sesame oil mix a little, and then into the mixing of the meat mixture.

7: Put the dough on the counter, roll it into long strips, and cut it into even-sized pieces.

5: Use a rolling pin to roll out the dough into a round sheet with a thin center, put the filling into the center, and wrap it into a bun.

6: Put water in a pot, boil over high heat, put the buns in the pot and steam until 15 minutes.

7, steamed buns out of the pot yards on the plate, served on the table can be eaten.