1. Material: 600g flour, 340g water? 5-6 grams of yeast? Sugar 20-30g, salt10g, kohlrabi 500g, pork 250g, cooking oil10ml, monosodium glutamate 6g, soy sauce15ml, pepper powder 5g and oyster sauce 3g.

Second, how to make pork radish buns?

1, yeast, salt, sugar, half a bowl of warm water.

2. Pour the yeast water and the remaining water into the flour.

3. Stir with chopsticks into a flocculent shape.

4. Knead the dough together by hand.

5. Knead into a smooth dough, which takes about 10 minutes. You can also cover it with a cover or gauze and rub it 5- 10 minutes after waking up, which will be more relaxed.

6. After kneading, cover the lid or gauze for fermentation. This is what it looks like to ferment for more than half an hour in winter.

7. This is what fermentation looks like in winter 1 hour.

8. This is what it looks like to ferment for 2 hours in winter. When the hand is inserted, it will not rebound, indicating completion. In summer, the whole fermentation process takes about 40 minutes to 1 hour.

9. The rough surface should be soft and tough, and it is not easy to break.

10, chop the pork into a paste.

1 1. Chop turnips.

12, put it into the pot, pour in the salt, grab it evenly, and brake out the water.

13, put the meat sauce into a basin, and add salt, monosodium glutamate, pepper powder and soy sauce and mix well.

14, then pour in cooking oil and mix well (stirring in one direction makes the meat more fragrant and easy to thicken).

15, add oyster sauce to enhance flavor.

16, drain kohlrabi and put it into the prepared meat stuffing.

17, and then stir.

18, knead into dough with uniform size. There is a 50g one in the picture.

19, roll the dough with a rolling pin.

20. Take a proper amount of meat stuffing and put it on the dough.

2 1. Pick it up from one end with your other hand.

22. The wrapped buns are like this.

23. Cover it with gauze and wake it up 10-20 minutes before steaming in the pan, which will be softer.

24. Put the steamed bread on the steamer and start timing. Open a big fire until steam comes out and becomes a medium fire. 17- 18 minutes or so, turn the heat down. /kloc-cease fire in 0/9-20 minutes. Keep it for 3-4 minutes, then open the lid and pick up the steamed bread.

25. Finished product drawing.

Third, the production skills of pork radish buns

1. Cover the steamed buns with gauze and steam them for 10-20 minutes, which will be softer.

2. Put the steamed bread on the steamer, keep it for 3-4 minutes after the ceasefire, then open the lid and pick up the steamed bread. In order to prevent the steamed stuffed bun from shrinking or sticking due to the fire.