Steamed stuffed bun with bean and corn flour


100g corn flour
Proper amount of salt
2 tablespoons vegetable oil
750g pork
2 tablespoons ginger juice
2 eggs
258ml water


Step 1
Please beat the bought pork into minced meat. Add cooking wine, ginger juice, an appropriate amount of salt and eggs into the minced meat. Stir up the gum with a cook's machine, add vegetable oil and mix well.

Step 2
Cut the green beans into small pieces, blanch them with salt water, drain the water, cool them, add them into the meat stuffing, mix well and set aside.

Step 3
Put all the ingredients in the main ingredients into the cook's machine and stir until they are put into the cook's machine. Turn on gear 1 for stirring for 3 minutes, turn gear 3 for stirring for 5 minutes, turn gear 1 for stirring for 3 minutes, and turn gear 3 for stirring for 5 minutes. Stop the machine after kneading.

Step 4
Take out the dough, put it in a container, cover it with fresh-keeping film, and ferment at room temperature for 4-6 hours. (winter: 8-12 hours, spring, autumn: 6-8 hours, summer: 4-6 hours)

Step 5
Divide the fermented dough into 35g / small dosage, take a small dosage, flatten it by hand, roll it into a thick and thin dough in the middle, and put 2 tablespoons of filling in the middle of the dough. I've prepared too much stuffing, so I can reduce the amount of meat stuffing appropriately.

Step 6
The dough is discounted, the tightening port is discharged into the steamer padded with sand cloth, and the cover is covered to wake up for 30 minutes.

Step 7
Heat the pot in cold water, steam for 12 minutes after steaming, turn off the fire, and then open the lid after 3 minutes. The steaming bean buns with corn flour can be eaten.