Recipe 1 for sauced pork buns,

Materials

"Sauceed meat filling materials-500g pork belly", "250g dried tofu", "100g chopped green onion" ", "Ginger paste 50 grams", "Pork stuffing seasoning - cooking wine 50 grams", "Soybean paste 50 grams", "Spicy bean paste 50 grams", "Dark soy sauce 25 grams", "Light soy sauce 25 grams", "20 grams of corn flour", "20 grams of water", "Dough ingredients - 500 grams of all-purpose flour", "250 grams of warm water", "10 grams of white sugar", "5 grams of yeast"

Method

1: 1. Prepare the filling ingredients;

2: Make the sauce meat filling: put an appropriate amount of oil in the pot, when the oil is hot, add the ginger paste and stir-fry;

3: Then add pork belly,

4: Dried tofu, seasoning sauce and chopped green onion;

5: Stir-fry, cover and cook until ingredients After the soft pork is fragrant, pour in starch water (20 grams of corn flour and 20 grams of water) to thicken it, turn off the heat and set aside to cool.

6: 2. Prepare the white dough materials.

7: Make white dough and make buns: Pour yeast and white sugar into warm water, stir with chopsticks until completely dissolved;

8: Pour yeast water into flour basin Mix with flour;

9: Use chopsticks to roughly mix the flour into cotton wool;

10: Knead the flour into a smooth dough with your hands, cover with a damp cloth or plastic wrap, Start the first fermentation;

11: After a period of time, the dough will rise to two to three times in size;

12: Take out the dough and knead it for a few minutes to squeeze out the air; Divide the dough into thirty/fifteen equal portions, each portion is about 25g/50g;

13: Roll out the small dough;

14: Wrap into thirty pieces g/60g meat filling;

15: The wrapped buns can be covered with baking paper and placed in a steamer, or brushed with some oil in the pot, put the buns directly on it, and wait for twenty minutes ; Pour cold water into the pot and bring to a boil over high heat. After the water boils, turn to medium-low heat and steam for twelve to fifteen minutes; after turning off the heat, do not rush to open the lid and let the buns stay in the pot for a while to avoid the sudden coldness that will cause the soft outer skin to shrink.

Method 2, cornmeal sauce meat buns

Ingredients

Cornmeal: white flour 1:1, yeast, white sugar, water, 1 portion of braised pork, appropriate amount of gluten

Method

1. I won’t go into details on the method of kneading the dough. See the old article (Vegetarian Buns). After the dough is mixed, let it rest at room temperature for 1 hour until it doubles in size.

2. Use this time to make fillings. Cut the leftover braised pork from last meal into cubes and set aside. Tear the gluten into strips and cut it into small dices similar to the meat. Put it into a clean pot together with the braised pork dices. Add the braised gravy and cook for 5 minutes on high heat. Use water starch to drain the juice.

3. Wrap the meat filling in the skin and knead it well. After placing 20 kinds, put it on the basket and steam it for 12 minutes. Do not lift the lid, simmer for 5 minutes.

Tips

1. Some people like to use hot water with cornmeal. They think that after blanching the cornmeal, it becomes more viscous and easy to form a ball. My experience is that cold water is fine too. I always mix noodles with cold water. However, cornmeal does not absorb water, so add water slowly when kneading the dough to prevent adding too much water at once. 2. My experience is that the outer shell of cornbread is softer and more delicious. Therefore, I often solve this problem like this: First, the noodles should not be too hard, but they should not be as soft as earlobes, just a little bit soft. Feel this for yourself. Second, the dough should be as soft as possible, which means the dough should be fully risen before wrapping. Third, the skin should be slightly thicker. Friends who often read my blog may have noticed that when I make white bread, the crust is generally thin. However, if the skin of cornbread is too thin, it will taste like dead noodles after steaming, which is not delicious. Therefore, the skin can be rolled out thicker, or the skin can be neatened directly by hand, and the final baking time can be slightly longer to allow the buns to rise before steaming. 3. If there is no ready-made braised pork, you may need multiple steps - braised pork. That would be too much trouble.

I usually make buns with this filling when I have ready-made braised pork. This is also a great way to deal with leftover braised pork. 4. As a side dish to go with braised pork, I like to use gluten to absorb oil and add flavor. It is not recommended to use lettuce, it may taste better with raw meat filling. If you really want to use it, it’s best to cook it with the braised pork until the flavor is gone.