This period of time, I fell in love with long bean buns. I was always afraid of not catching up with breakfast. I got up early today, but I didn't expect to make delicious bean buns in such a short time. I shared the methods with you so that you can make steamed buns for breakfast. Pay attention to the filling. The minced onion can only be mixed with the meat filling when it is ready to pack the bun. Otherwise, if it is exposed to salt for a long time, it will smell like leek.
Practice:
1. Pick and wash cowpeas, boil them in boiling water for 30 seconds, then remove them in supercooled water. Drain the water and cut into pieces.
2. Add a little water to the meat stuffing several times, and stir until it starts to glue. Add ginger powder, soy sauce, cooking wine, oyster sauce, sweet sauce, thirteen spices, stir well, and then add a little sesame oil to improve the flavor.
3. When preparing to pack the bun, put the chopped cowpea and onion into the meat stuffing, add some salt and stir evenly, and then add some oil to stir.
4. Mix flour, sugar and oil. Melt the yeast in warm water and let it stand for a while.
5. Pour yeast water into flour and mix well. Knead into smooth dough, cover the basin and wake up for 10 minutes.
6. Divide the big dough into small ones of about 50g each. Roll it out into a large piece with a thick middle and a thin periphery.
7. Put in about 50 grams of filling. Make a bun.
8. Put the steamed bun in the steamer and wake up for 15 minutes. Then steam for 20 minutes (from cold water), turn off the heat and steam for 5 minutes before opening the lid.