Zucchini Sauce Pork Bun

Zucchini Sauce Pork Bun

Introduction:

Production steps:

Step 1: mix the flour, sugar, salt and dry yeast in a bowl, slowly pour in water, knead them into a smooth dough by hand, cover with wet cloth and ferment for about 30 minutes.

Step 2: wash the zucchini and cut it into shreds. Put it into a large bowl with the right amount of shredded carrot. Add the right amount of salt and mix well. Squeeze the water out a little. At this time, prepare the ginger and onion.

Step 3: Chop half fat pork into minced meat, add ingredients, mix well.

Step 4: add zucchini and stir well to make the stuffing.

Step 5: after the dough fermentation, take out the exhaust gas and rub into long strips, and then pull into 9 equal parts of small dough.

Step 6: take an equal portion of small dough, roll it into a piece of dough with a rolling pin, which is thick in the middle and thin around, and wrap it in the stuffing.

Step 7: put the stuffed bun embryo on the oiled steamer mat and let it stand for 20 minutes.

Step 8: after waking up, boil the water in the steamer, steam the steamed bun embryo over high heat for 15 minutes, turn to low heat for 2-3 minutes, turn off the steam and let it stand for 5 minutes before leaving the steamer.

Materials required:

Medium gluten flour: 250g

Pork: moderate

Water: 125g

Dry yeast: dry yeast

Zucchini: moderate

Pepper powder: right amount

Shredded carrot: right amount

Ginger powder: appropriate amount

Onion powder: appropriate amount

Fine granulated sugar: 3 teaspoons

Salt: 1 teaspoon

Soy sauce: moderate

Sesame oil: appropriate amount

Cooking wine: moderate

Bean paste: right amount

Note: 1. When kneading, knead more for a while, so that the steamed bun skin tastes more flexible and delicious; 2. When the steamed bun embryo wakes up, put it in a sealed place or cover it with plastic film to prevent the skin from drying.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Maotai flavor