Ingredients?
250g meat filling
2 onions (medium size)
500g flour
250g warm water
1 green onion
A piece of ginger
An appropriate amount of soy sauce
An appropriate amount of salt
5g yeast
p>An appropriate amount of chicken essence
How to make big steamed buns with onion and meat?
Weigh the flour, add 5g of yeast, and then add 250g of water (generally the ratio of dough water to flour is 1 :2 is the best. I have tried several flours with similar proportions, and the difference is very small)
After stirring evenly with chopsticks, wash your hands and knead evenly with your hands.
Please click to enter the picture description
Knead into a smooth dough. It should be 3 times smooth, that is, the hand basin is smooth and the surface is smooth. Even if it is kneaded, cover it and leave it in a warm place. Leave to rise for 1.5-2 hours, until the dough triples in size and a honeycomb shape appears when pulled.
Please click to enter the picture description
Then take out the dough, add flour and knead it again until it is smooth. Put it in the basin again and cover it with the lid to let it rise for about 1 hour. This time it will rise until it doubles in size. . (You can add more flour, don’t make the dough too wet, otherwise the steamed buns will collapse when they come out later)
Please click to enter the picture description
Prepare the green onions and ginger and chop them into pieces.
Please click to enter the image description
Put in the minced pork belly and mix well.
Please click to enter the picture description
Add an appropriate amount of soy sauce, salt, and chicken essence and stir evenly (I personally think that adding more soy sauce to the steamed buns will add more flavor)
Please Click to enter the picture description
Wash and dice the onions, add them to the meat filling, and mix evenly. Be sure to control the saltiness, not too bland, and of course not too salty.
Please click to enter the picture description
Stir the meat filling evenly, cover it with plastic wrap and set it aside.
Please click to enter the picture description
Take out the dough that has risen, add flour and knead it again (you can add more flour, don’t make the dough too wet, otherwise the steamed buns will lose shape later) It will collapse)
Cut the kneaded flour into small pieces evenly. The dough I made is about 50G.
After cutting, cover it with plastic wrap and take it out as you go (to prevent the dough from drying out after being left for too long)
Please click to enter the picture description
< p>Take a small piece of dough and roll it into a round piece with a thick middle and thin edges, and wrap it with filling.Please click to enter the picture description
Pinch it clockwise into pleats and seal it (my buns are a bit ugly and need improvement. You can check out good-looking buns online. Wrapping method)
Please click to enter the picture description
After wrapping the buns, cover them with a cloth and let them rise for about 20 minutes.
Heat a pot of hot water, then place the buns on a moist grain cloth and steam them over high heat for 25 minutes (you can also brush a layer of oil on the steaming grate to prevent sticking)
Do not open the lid immediately after finishing. Wait for about ten minutes to open the lid and let it cool before taking it out.