We all love to eat buns.BunsThis is because we love the feeling of biting into the soft, fluffy texture.The soft texture of the bun is thanks to the important process of fermentation!FermentationBreadBuns are soft and delicious, how is the process of making buns?What should we pay attention to when making delicious buns?Today, I will introduce the method and techniques of making buns.

Homemade bun recipe

Ingredients

600g of white flour, 400g of porkmeat, 50g of pickled vegetables, salt brine350g of tofu,ginger50g of meat, appropriate amount of salt,soy sauce30g,MSGa little, 10g of cornstarch, appropriate amount of baking soda, 50g of old flour, 60g of vegetable oil.Method1. Cut the pork into approximately 0.5cm cubes, put it in a large bowl, add 30g of soy sauce, appropriate amount of salt, a little MSG, and stir until evenly mixed, then add approximately 35g of vegetable oil, stir until evenly mixed, and marinate for 1-2 hours.

2. Wash and thoroughly clean the pickled vegetables, drain them, and cut them into rice grain-sized pieces.

Wash and drain the ginger and tofu, cut them into approximately 0.5cm cube-sized pieces.

After soaking the tofu in water, remove and drain it, cut it into approximately 0.5cm cube-sized pieces.3. Fermentation: Pour 500g offlour

into a bowl (100g reserved for dusting), add 50g of old flour, add appropriate amount of water to form a soft and medium dough, knead until evenly mixed, cover and let it ferment.4. Filling: Heat the pot, pour in 25g of vegetable oil, and heat it overhigh

heat, add the tofu cubes, when both sides are slightly yellow, add the chopped pickled vegetables, chopped ginger, etc., and stir-fry for 2-3 minutes.Add appropriate amount of salt, a little yellow wine and MSG, and stir until evenly mixed, then take it out and cool it, put it in a large bowl with the chopped pork, and stir until evenly mixed, which is the filling.5. Take out 40 pieces of the fermented dough, and roll out the dough into circles that are thin on the edges and thick in the middle.Fill it with an appropriate amount of filling.

6. Put the raw buns into a steamer lined with cloth.Steam for 20 minutes.

How long should buns be steamed?No matter what the method of making buns is, before steaming.First, boil the water, and only put it in when the steam rises.

When steaming, use high heat to cook, generally it takes about 15 minutes to cook.

You can check the buns before taking them out.If the buns can be immediately pressed back, without sticking to your hands, and have a fragrance, it means they are cooked.Homemade pork bun recipeIngredients800g of flour, 300g of old yeast, fresh

pork

500g, 15g of, 15g of soy sauce, 1g of salt, 20g of sesame oil, 100g of green onions, fresh

ginger15g, 1.5g of MSG, 130g of water, appropriate amount of alkaline water.Method1. Mix flour, old yeast, and warm water to form a dough, let it ferment, and then add alkaline water to neutralize the acidity, cut the dough into 45 pieces, and roll out the dough into buns.2. Wash and chop the green onions and ginger into chopped green onions and ginger.

3. Chop the pork into meat pulp using a meat grinder, add, green onions, ginger, soy sauce, salt, and MSG, and stir until evenly mixed, then add water and stir.

4. Left hand holds the dough, and puts the meat filling in, and uses thumb and index finger to pinch 15-18 folds, and tighten the opening to make a

big pork bun.

5. Put the raw buns in the steaming basket and steam for 15 minutes.

4, Place the meat filling in the dough, using your thumb and index finger to create 15-18 folds, and then seal the edges to form a large dumpling.Meat DumplingsThe raw dough.

5, Place the dumplings in a steamer and steam for 15 minutes.