Steamed stuffed buns stuffed with pork and lentils
500g pork stuffing
Proper amount of salt
Appropriate amount of monosodium glutamate
Appropriate amount of chicken essence
Moderate old smoke
3G fermentation powder
5g white sugar
Moderate yellow rice wine
Appropriate amount of sesame oil
Step 1Add baking powder and sugar to the flour, mix with warm water to form a slightly soft dough, cover with a safety film to wake up.
Step 2Start filling when you wake up. First clean the lentils, pinch off both ends, cook them in boiling water and take them out.
Step 3Chop cooked lentils into coarse grains.
Step 4Stir soy sauce, rice wine, salt, sugar, white pepper, sesame oil, monosodium glutamate and chicken essence into the pork stuffing.
Step 5The dough wakes up to twice the size.
Step 6Knead the awakened dough on the panel, exhaust the air, and then divide the dough into small flour of the same size.
Step 7Then roll the dough into a thick round piece in the middle and thin around.
Step 8Mix up the stuffing before wrapping. Add broken lentils, chopped green onions and ginger to the meat stuffing. If it is not salty enough, put some salt and beat it evenly.
Step 9Take a small piece of dough and put it in the middle with the good filling.
Step 10Put the wrapped steamed stuffed buns on the oiled pot drawer, cover the pot cover and continue to wake up.
Step 11Steamed stuffed bun wakes up to twice the size.
Step 12Start steaming with cold water, start steaming after boiling for 15 minutes, and open the cover after 3 minutes.