Ingredients

Meat

Cowpeas

Salt

Sweet Sauce

Pepper Water

Pepper Oil

Chicken Essence

Five-Spice Powder

Peppercorn Powder

Savory Taste

Steaming Technique

Hours Consumption

Easy Difficulty

Steps to Make Cowpea Pork Buns

To make the Bread >steaming process

hours time-consuming

easy difficulty

cowpea meat buns step by step

1

prepare the minced meat in the right amount

2

add the salt, sweet noodle sauce, chicken essence, five spice powder quantity mixing well

3

Put the pepper into a small bowl, add boiling water to soak for ten minutes ( I directly put the peppercorns into the microwave oven with water on high for 3 minutes)

4

Add the peppercorns to the minced meat in small amounts several times, stirring in the same direction, and then add an appropriate amount of peppercorn oil to the meat mixture when the mixture is strong and moist and mix well and then put it into the refrigerator overnight for a better flavor

5

Weigh 200 grams of plain flour, and add 2 grams of Angie's Add 2g of Angie's yeast and mix well

6

Add 100ml of water (the water temperature should be around 30-35 degrees Celsius) and mix well, then keep kneading to form a dough (three lights: light on the surface, light on the basin and light on the hands).

Cover the dough with a damp towel (not too wet, just a little moisture) and put it in a warm place (I put it in a place directly exposed to the sun) to rise

9

Prepare a quantity of fresh cowpeas, wash them and blanch them in salted water over high heat for about 3 minutes, then put them in cold water to cool down and set aside

10

Cut the cowpeas into minced pieces after cooling down. Stand by,

11

Pour the cowpeas into the minced meat, mix well, add seasoning according to the degree of saltiness and then mix well and stand by

12

Rise the dough until it doubles in size, and then take it back when there is a little sour taste

13

Re-exhaust the dough from the first time of rising, and then knead the dough to the size of the un-raised one (the middle part is not sticky). (You can add a little dry flour to the dough to prevent it from sticking to your hands, but don't use too much, as it will affect the dough later)

14

Re-cover the dough with a damp towel, put it in a warm place, and continue to let it rise until it doubles in size

15

Re-knead the dough, then pull it out into a dosage form, and then set aside

16

Pull the dosage form into a round shape, and then set it aside. rolled into a round skin ready to use (the first operation, rolling poorly, you can simply ignore)

17

The crust into the meat filling, wrapped into a steamed bun can be, the bottom of the bottom of a little bit of dry flour and placed on the board to rise for 10 minutes ready to use

18

Placed in a pot of steamed buns in the steamer rack, high heat boil, low heat steam 8-10 minutes off the heat, do not first put the steamer rack, the steamer will be placed in a pot of steamer rack, high heat, low heat steam 8-10 minutes off the heat. 10 minutes after turning off the fire, do not rush to open the lid, 3 minutes after opening, the steamed buns out

19

steamed steamed buns on the table, with a bowl of millet porridge, plus their own pickled salted duck eggs, happy ah

20

Son should be required to show his son must be eaten half of the steamed buns, so half a steamed buns are also sent up.

Tips

1, minced meat filling must be put five spice powder, can be de-odorized and fresh

2, the meat filling modulation, put into the refrigerator overnight can make the meat filling more flavorful