Ingredients: 250g of beans, 50g of pork 1 50g, 10g of mushrooms 1 0g, Jiang Mo1tbsp, 2 tbsp of bean paste, 0 tbsp of sweet noodle paste1tbsp, appropriate amount of spiced powder, appropriate amount of sesame oil, 50g of corn flour, 200g of white flour and 2% of yeast powder.
First, the practice of stuffed buns:
1, and the beans are washed and chopped;
2. Mushrooms soak in Kamikiri in advance;
3. Chop the pork for later use.
4. Pour 2 tablespoons of oil into a hot pot, add Jiang Mo and stir fry.
5. Add minced meat and stir-fry until the minced meat becomes discolored and spits oil.
6. Add June bean paste and sweet noodle sauce and stir-fry until fragrant.
7. Add mushrooms and beans and stir fry. Don't stir fry until it is fully cooked.
8. Turn off the fire, add appropriate amount of spiced powder and sesame oil and mix well. Let it cool for later use.
Second, the steamed stuffed bun practice:
1. Mix the materials of the steamed stuffed bun dough and knead it into a smooth and elastic dough.
2. Cover the dough and put it in a warm place for basic fermentation (about 2 times larger).
3. Move the dough to the table, sprinkle some flour and knead it evenly, let out the air and turn it into smooth dough.
Then knead the kneaded dough into long strips and divide them into 9 small doughs.
4. Crush the dough, roll it into a round dough with a little thickness in the middle and a little thickness around it, and put a shiny surface on the outside.
5, put the right amount of bean stuffing.
6. Fold the edge and turn it over, and finally knead the mouth into a steamed stuffed bun.
7. Let the wrapped buns stand for 10 minute (cover them with a wringing wet cloth to prevent the dough from drying out).
8. Put the raw steamed bread in a cold water steamer, boil it with strong fire and steam it for 7 or 8 minutes on medium fire (coating a thin layer of cooking oil on the stainless steel steamer in advance can prevent the steamed bread from sticking, which is very convenient and does not need to wash gauze). Let stand for 3 minutes after turning off the fire, then slowly open the lid and take out the steamed stuffed bun to avoid wrinkling.