Ingredients: 300 grams of pork (to be a little fat, the acacia flower absorbs oil), a number of fresh acacia flowers, 1 small handful of leeks, 2 tablespoons of soy sauce, 1 gram of pepper, 3 tablespoons of sesame oil, salt, 500 grams of plain flour, 5 grams of yeast, about 250 grams of warm water.
The specific method:
1. Melt the yeast with warm water and slowly pour it into the flour, stirring while pouring, and then form a delicate dough, cover the pot with a lid, and put it in a warm place to ferment. Whether you're steaming buns or steamed bread rolls, the ratio of flour to yeast is 100:1.
2, the fresh acacia flowers clean, and then blanch a little water, acacia flowers after the color can be fished out and drained, cooled with the hands of the water clenched off to be used. I used three of these acacia flower clusters for my buns today.
3, pork must be some fat, do not use all lean meat, or not fragrant. Clean and cut the pork into large pieces, put it into the meat grinder and grind it into minced meat.
4, add salt, soy sauce and a little pepper in the pork mince and mix well, marinate in flavor to be used. No pepper can not be used, I have on hand, added a little to the pork to fishy flavor.
5, the old generation often say, acacia into the filling must be added a small leek, or acacia too sweet, but leeks can not be added, the flavor of leeks can not cover the taste of acacia. So, I added a small leek, really just a small Oh! It is the first crop of leeks planted upstairs in my house, the leeks, some not young.
6, to the dough to double the size, we come to mix the filling. The acacia flowers and cut leeks all put into the pork filling, and then add the right amount of salt, seasoned sesame oil, mix well. As you can see, I put very little seasoning, in order to eat the true flavor of the acacia flowers, green onions, ginger and oyster sauce and so on I did not put. And because I put the fat and lean meat, I did not put extra cooking oil in to moisten the filling.
7. Put the dough on the board, knead a few times to exhaust, and then divide it into small dosages, I'm going to make small buns, so the dosage is not big.
8. Roll out the dough into a thick bun crust with a thin side and a thick center, with a certain thickness, and don't roll it out too thin, or it will steam out ugly, and the crust won't be soft.
9, put more filling, according to their own techniques to wrap it.
10, add hot water in the steamer, brush oil on the grate to prevent sticking, pack and put it in intervals, all wrapped and put it in place, cover the pot, let the packets in the pot molasses for ten minutes before firing. Let the water boil for 15 minutes, then turn off the heat and let it simmer for two to three minutes before removing from the pot.
11, this bun, the heart of a year, eat to the mouth of the moment, touched the heart, childhood memories also came overwhelmingly. Flowers are similar, people are not, when the beautiful and lovely little girl, now has become a child mom. My lovely and honorable parents, has long been hobbling white hair full of head. The only constant is the flavor of acacia pork buns, as when I was a child, fragrant and pleasant to the mouth, delicious to unforgettable.