In addition to making vegetarian buns with leek eggs, leeks can also be steamed with pork, which are delicious and fragrant, soft and delicious
Material:
Pork, leeks, oyster sauce, light soy sauce, salt, sugar, dumpling seasoning, lard, flour, Angel yeast, aluminum-free baking powder, green onion, ginger.
Steps:
1. Add 4 grams of yeast, 3 grams of aluminum-free baking powder, 8 grams of lard, 10 grams of sugar to 400 grams of flour, stir into dough with 240 grams of warm water, and then mix into a smooth dough, and put it in a warm place to rise to twice the size
2. Remove the bad leaves of the leeks, clean them, and drain them
3. Add green onion and ginger water to the meat filling, stir well, then add an appropriate amount of light soy sauce, oyster sauce, salt, sugar, dumpling seasoning and lard, stir well in one direction, and then pour in cooked oil and mix well
4. Chop the leeks, pour in cooking oil, stir well, let the leeks evenly coated with a layer of cooking oil, so that there will be no water when adjusting the filling, pour the adjusted meat filling on the leeks and stir well
5. Knead the dough and exhaust it, divide it into two parts, take one of them and knead it into long strips, cut it into evenly sized agents, roll it into a skin and wrap it into the filling
6. Put the wrapped buns in the steaming drawer to rise to twice the size, bring to a boil over high heat, turn to medium heat and steam for 20 minutes, turn off the heat and simmer for 2-3 minutes.
Tips:
1. Choose your favorite part of pork, I use plum blossom meat here, and the meat is relatively tender;
2. Adding lard and flour to flour can play a smooth, fragrant, whitening and fluffy role
3. I added more salt when preparing the meat filling, so I didn't add salt after adding leeks
4. It must be proofed twice, because after the dough is kneaded, it produces a strong tendon, and proofing for a period of time can make the yeast produce more carbon dioxide, so that the dough can be soft, so that the bun skin can be fluffy and soft
5. After the steamed buns are steamed, simmer for 2-3 minutes and then lift the lid, otherwise the buns are easy to collapse.