Hello everyone, I'm the food man ah. Buns in the north can be said that every family will do, the usual very, but with what to do filling delicious but very important Oh, I believe you have eaten many kinds of filling buns, but with seaweed to do filling you tried?
Since I went to the field to eat a seaweed bun, I can not forget, see the fresh seaweed inspiration, why not use it to do bun filling it, and seaweed look similar, do not say really delicious, now this filling has become my family's table regulars.
Now it is no longer the spring of fresh kelp, salted kelp is a great choice, cleaned and fresh kelp no two, can be said to eat fresh kelp all year round. Kelp has many benefits, not only rich in iodine, can prevent cardiovascular disease disease, usually eat more or very good.
Said buns sure people have eaten a variety of buns, buns are basically eaten in the morning, plus a bowl of porridge some savory with that is no better.
Mention of the morning perhaps many people will think, the morning has not eaten breakfast, I believe that the most answer is not eat, I was the same every day in order to sleep a little more, often are ignored to eat breakfast time.
But I bring you this seaweed buns today, as long as you learn to never be afraid to eat breakfast in the morning. As long as the first night package into the refrigerator, the next day when you get up, open the steamer to steam the buns, and so they wash up to finish at the same time can eat hot buns.
So today I'm sharing with you the correct way to make these seaweed buns.
First of all, prepare the ingredients you need to use: flour, fresh pork, yeast, kelp.
Seasoning: salt, green onion, peanut oil, sesame oil, ginger.
How to make kelp buns:
Step 1: Prepare a basin for mixing flour, put yeast powder into a bowl and add appropriate amount of water to mix. Add the right amount of flour in the basin, slowly into the yeast, and then use chopsticks to stir the dough, water should be put in the right amount, in the flour kneaded into a smooth dough to put the basin, covered with plastic wrap for fermentation until double the size of the can.
The second step: salted kelp into the basin to wash, salted kelp clean and fresh kelp, will not have a salty taste.
The third step: cleaned kelp on the chopping board and cut into julienne, in chopping.
The fourth step: the purchase of pork cleaned, chopped into meat can be. You can ask the boss in advance to help you use the machine to beat the meat filling, so that you do not have to chop it yourself.
The fifth step: the chopped meat and seaweed into the right amount of onion, ginger, salt, in the right amount of sesame oil, peanut oil for mixing, remember to mix in one direction, not a positive a while in the opposite direction of mixing, so that the meat will not be flavorful to eat will not taste good.
Step 6: Knead the fermented dough until it is exhausted, knead it into a long strip, and cut it into small doses with a knife. Then use a rolling pin to roll it into a thin skin, it should be thick in the center and thin on both sides, otherwise it will leak out when the center is thin to wrap the meat filling.
Step 7: Put the prepared filling on the bun skin, and turn with your fingers to tighten the mouth with a smooth change.
Step 8: Put on the cover curtain covered with a damp cloth for the second fermentation, this is the most important step for the bun skin to be soft.
Step 9: pot into the appropriate amount of water in the pot into the steam drawer, the steam drawer will be brushed into the oil so as to avoid the buns sticking to the steam drawer, and then put the buns into the steam drawer, high heat boil into a small fire cover the lid of the pot, steaming to fifteen minutes after the time to turn off the heat boring three minutes can be.
This seaweed buns on the production is completed, pork and seaweed with a little not greasy, eat especially soft and smooth and crisp, bite is full of satisfaction.
Tips:
The second fermentation is an important step in making the buns soft.
The reason for the cold water on the pot is to prevent too much distilled water from drenching the buns and forming dead bread.
Each family has its own flavor, when you put in the seasoning you can put in the right amount of soy sauce can be.