Ingredients ?

Capsicum annuum moderate amount

Pork one catty

Flour moderate amount

Yeast 5g

Sugar one spoon

Scallion one

Salt moderate amount

Chicken essence one spoon

Soy sauce moderate amount

Measuring method of capsicum meat buns

Measuring method of capsicum pork buns ?

Wash and remove the roots of fresh water chestnuts.

Blanch in water for about a minute.

Strain out.

Soak in cool water.

Minute the pork.

Add chopped green onion, salt, chicken broth, soy sauce, cooked peanut oil, and a little water, stirring in one direction and adding small amounts of water in small batches until the meat is strong.

Blanch the water chestnuts dry, chopped.

Mix well with the meat mixture, let it sit and taste, and set aside.

Five grams of yeast and one tablespoon of sugar in a small bowl.

Melt in warm water and leave to stand for five minutes.

Pour the yeast water slowly into the flour.

Add a small amount of water and stir the flour into small flours like this.

Place on a board and knead into a dough, cover and start fermenting.

Rise the dough until it doubles in size.

Sprinkle dry flour on the board, knead the dough well and ventilate well.

Take small pieces of dough.

Knead well.

Knead into a long strip.

Cut the dough into equal sized pieces.

Press down flat.

Roll out the dough.

Put in the filling.

Wrap the buns and pinch the folds like this.

The rest of the dough is made in order of the next steps, and rested for about twenty minutes for the second fermentation.

Fermented buns, cold water on the steamer, steam eighteen minutes.

Turn off the heat and simmer for five minutes before opening the pot.