Eggplant Buns Practice

Practice Steps:

1, Ingredients Preparation Main Ingredients: 500 grams of flour, 500 grams of eggplant, 200 grams of water, 400 grams of pork Auxiliary Ingredients: 5 scallions, 5 grams of yeast, 20 grams of light soy sauce, 10 grams of oyster sauce, 10 grams of ginger, 1 gram of five-spice powder, 10 grams of peanut oil 2. Add yeast to the flour (flour: yeast about 100:1), then add water, stir to form a snowflake shape, knead into a smooth dough, cover with a lid or wet gauze, and let ferment at room temperature. After two times the size. 3. fat and lean pork, cut into large pieces, scallions cleaned and cut into pieces, ginger slices. 4. together with the meat grinder, grinded into the meat puree, do not have to grind too fine, bun filling is too fine, no texture. 5. put them in a large bowl, add soy sauce, oyster sauce, five-spice powder mix well, let it sit for a while to taste (do not have to hit the water, because the eggplant behind the water out of a lot of water, you can synthesize the flavor). 6. Eggplant peeled and cut ding ding, not easy too small, so good, add salt and mix evenly, soft some of them poured into the meat filling, so that good mixing evenly some. 7. Add cooked rapeseed oil or peanut oil, chicken essence and mix evenly, and let it sit for a while into the flavor, so that the package out of the package of sub taste rich and delicious. 8. hairy dough take out (at this time, the dough is about twice as big as the original more than), fingers dipped in flour, inserted in the middle of the dough, inserted pits will not retract, and the dough will be very good. 9. If the pit does not shrink back, the dough will be fermented. Add a little flour and knead it well so that the air can be discharged and the steamed buns will not shrink back, and divide it into small dosages. Rolled into the middle of the thick edge of the thin crust. 9. Add filling, do not add too much, eight full can be, so that the steamed buns are not easy to reveal the filling, or package. 10. pinch the folds closed, wrapped into their favorite bun shape can be. 11. packaged into the steamer after the open and close the lid, and so the second fermentation of 15 minutes or so, to be the second fermentation of the buns into the chubby means that the fermentation is good. 12. steamer with water, boil on high heat, and then add the bag. After boiling over high heat, add buns, steam over high heat for about 20 minutes, depending on the number of buns to determine the time after the time is not in a hurry to uncover, simmer for about 3-5 minutes and then open, and white and fresh buns on the right, can be done for breakfast and staple food, is the four seasons can be eaten in the buns.