Ingredients
Main Ingredients
Please click to enter image description
Pork 350g
Please click to enter image description
Fennel 800g
Please click to enter image description
Flour 1000g
Please click to enter image description
Mixed grain Flour 200g
Sub Ingredients
Salt
1 teaspoon
Thirteen Spice
2 teaspoons
Oyster Sauce
2 teaspoons
Soy Sauce
1 tablespoon
Spring Onion
1/2 stalks
Scented Oil
2 teaspoons<
Yeast powder
1 teaspoon
Water
Moderate
Fennel pork buns practice
1.
Yeast powder with water to melt, add flour and flour, increase a little roughage nutrition, add a little sorghum flour and cornmeal mixed grains flour, and to the hands of the light, light, basin light, the dough soft and hard, and then put into a warm Salt, oyster sauce, chopped scallions, mix well and then put sesame oil seasoned for a while
Please click to enter the picture description
3.
Dough fermentation to 2 to 3 times the size of the time, you can wrap the buns, will be kneaded evenly, pinched into an even-sized dosage, pressed into the middle of the thick, two sides of the skin of the thin with the pasta stick
Please click to enter the picture description
4.
Add the appropriate amount of filling
Please click to enter the picture description
5.
Buns pinch eighteen or so pleats the best
Please click to enter the picture description
6.
Buns can not be immediately into the pot steaming, the second time in the warm environment, about half an hour, with the hands of the buns feel light, even if it is good!
Please click to enter the picture description
7.
Pot with enough water, boil the buns billet on the pot, cover, small fire wake up for a while, 5 to 10 minutes or so, and then twenty minutes on the fire on the cooked
Please click to enter the picture description
8.
Steam cooked, do not immediately remove the lid, slightly
Please click to enter the picture description
Finished picture of fennel pork buns
Please click to enter the picture description
Please click to enter the picture description
Please click to enter the picture description
Please click to enter the picture description
Cooking tips
1. The fennel filling with some lye, you can keep the fennel is still very green after steaming, I do not like to eat lye, so I did not add;
2, hot water on the pot to steam than cold water on the pot to wake up a little better, just a little bit longer;
3, do not remove the lid of the pot right after the steaming;
4, mixing the filling when the last addition of sesame oil, because the sesame oil is to check the filling of the salty and unscented filling is not fragrant, indicating that salt is not enough, too fragrant means the filling is not good enough. That salt is not enough, too fragrant means that the salt put too much, this is done for a long time on their own experience.