The soft and delicious wheat-flavored buns are the favorite of many foodies. We know that the key to the deliciousness of wheat-flavored buns lies in the fillings of wheat-flavored buns. In other words, if we can make such fillings in life, then we will have the opportunity to make delicious wheat-flavored buns. The key to making wheat-flavored buns lies in the combination of ingredients and noodles. Now let us, Sister Li, who is in the snack business, learn how to prepare wheat-flavored buns.

Maixiang bun stuffing mainly reflects the deliciousness and softness of Maixiang buns through fillings, and here we also have to mention how to make the skin of Maixiang buns. Here is the main The ingredients only mention flour, but there is one thing that is not mentioned, which is what is added to the flour. The first point is milk, and milk can improve the softness and tenderness of the wheat buns. , and the effect we get through milk fermentation here is another effect, that is, the skin of the wheat-flavored bun is very soft, and it still feels very fresh. At the same time, when you eat this here, there will be a slight trace of it. The sweetness makes people feel as if they are eating bread when eating sweets.

In view of the above effects, adding milk powder to the flour when kneading the dough will also have the same effect. Compared with milk, milk powder is a relatively affordable thing. Below is the process of making stuffing.

The making process of wheat-flavored bun fillings

The first is the choice of meat, and the meat of the wheat-flavored buns here is fresh pork, and the pork here is both fat and lean. Pork, pork with both fat and leanness, the best choice here is high-quality pork belly.

Cut the fat and lean parts of the pork separately, then mix them with each other.

Incorporate some more plum vegetables, and then add an appropriate amount of onion and ginger. The onion and ginger are slightly larger, but not too big.

Put the wheat-flavored buns and stuffing into the steamer at the same time for steaming. When the wheat-flavored buns come out of the pot, lightly stir the stuffing, and then add a little bit of flour into the wheat-flavored buns. Coriander can be eaten after letting it sit for 2 minutes. It is not easy to overcook.

Notes

Do not add too much milk or milk powder, otherwise it will feel overly sweet.