Ingredients 1?(Pickled Cowpea Meat Stuffing)

Homemade Pickled Cowpea Stuffing

Meat Stuffing

Soy Sauce

Salt

Lao Soy Sauce

Sesame Oil

Pepper Powder

Wive Spice Powder

Ginger

Scallion

Ingredients 2?

Medium gluten Flour 500g

Dry yeast 5g

Sugar 15g (easier to ferment)

Salt 2g (to make the flavor of the sugar easier to stimulate)

Salad oil 5g (to give the buns a glossy finish)

Water 270ml

Sour Bean Curd Meat Buns Directions1?

Start a pot to pop aroma of ginger and green onion, then clean the Homemade sour bean curd into the pot stir fry add soy sauce to taste, sheng out and let cool

Meat stuffing add salt, soy sauce, soy sauce, sesame oil, pepper powder, five spice powder, onion and ginger, stirring well in one direction, and add a little water

Add sour bean curd to the meat stuffing, stir well

Put the seasoned bun stuffing into the fridge

Start kneading the surface to make the buns skin

Start kneading the surface to make the buns skin

The buns skin

The buns skin

The buns skin

The buns skin

How to Make Pork Buns with Sour Soya Bean Corn2?

Mix all the ingredients together, then add water slowly depending on the absorbency of the flour, and mix to form a sheet of dough, then leave the kneading to the kneading machine

Shape the dough into a smooth ball, and cover it with a damp cloth and allow it to rise for the first time for 5 minutes

Knead the dough again, and divide the ball into small dosage pieces

Pull the dosage into a dough sheet that is a little bit thicker in the middle and thin on the edges. Thin the edges of the dough, wrap the filling to make buns

Place cool water in a steamer, put the buns into a steamer basket brushed with oil (anti-stick), cover and let them rise for the second time for 30 minutes

Bring the water to a boil over high heat, then reduce the heat to medium, and steam the buns for 20 minutes, then turn off the heat and let them simmer for 5 minutes.