Hello guys, this is Qiong, welcome to my channel
Today I'm going to share a very delicious bun, I guess you don't know how to make buns, it's very easy!
My family love it, your family will love it too!
First, prepare 1tsp/3g of yeast and add it to 200ml of warm water, the water temperature should not exceed 40C degrees, otherwise the yeast will be burnt to death!
Add 1tbsp/12g sugar, sugar can promote yeast fermentation, stir well with chopsticks, then let it rest for about 5 minutes
Prepare 2cup/300g of all purpose flour, add 1/4tsp/1.5g of salt
Mix slightly with a spatula
Pour all the yeast water into it and mix well with a spatula 0:01:14.377,0:01:21.814 Stir it into a dough, because this moisture is very large, it's easy to stir it into a dough
After the dough is formed cover it and let it do its first fermentation, it will take about an hour to double in size
The dough fermentation time to prepare the buns inside the filling, about 400g of ground meat, a little more fat will taste better
Add 2tsp soy sauce, 1tsp dark soy sauce, 1tsp oyster sauce, 1/8tsp pepper powder, 1/4tsp salt, 1tsp grated ginger
Stir well with chopsticks to let the ground meat absorb the flavor in
Then add 50ml of water, stir well and let the ground meat absorb the water completely
Next, add 50g of chopped green onion and 1tbsp of oil, continue to mix well
Cover with plastic wrap and chill in the fridge for a while, then take it out when it's time to wrap
1 hour later, the dough fermentation is almost done, fingers pinch a hole does not spring back is fermented well
Sprinkle a thick layer of flour on the mat first, then put the dough on it
Press and fold the dough with your hands about four times to exhaust the dough and organize it into a long strip
This is much like the process of making a baguette
Then roll out the dough, divide it into two parts, then roll each part longer
The next step is to divide the dough into dough pieces of about 15-20g, the size can be decided by yourself
After dividing, sprinkle some flour on top to avoid sticking together, this dough is very watery and really sticky
Take out the chilled filling and start wrapping the dough now
Take out a dough, roll it out and flatten it, no need for a rolling pin, just use your hand to flatten it, remember to sprinkle more flour on it
Put the filling on top, press it with a spoon, I use the normal speed to show how to wrap, two angles you can see, if you are skilled then the speed is fast
After making two cages of buns you need to cover it and let it have a second fermentation, it takes about 30-40 minutes, if the room temperature is low you need to ferment it for a little longer
After the fermentation, put the latter ones below so that they can be heated faster and put them on the pan with cold water
Turn on the heat, steam for about 15 minutes after the water boils, turn off the heat and then simmer for 5 minutes before removing the lid, so that the buns do not shrink when they get cold
Remove the lid and take a look, in fact, the moisture so large bun also did not collapse, but because of the large moisture, so the pleats do not look good, small buns do not care so much, delicious on its own:)
Just out of the pot when very hot, I wanted to immediately break open a look, hold the hot bun to show you
The skin is thin and the filling is big, too attractive, I want to try one first, wow! Even the skin is so tasty, because the skin is very thin and the soup of the filling is on top of the skin so the taste is very good
This is the second, this time is no longer hot, directly break open to eat, my elder six-year-old daughter can eat a 9 of it, I wonder how many you can eat it?
This is the bun after cooling, to see if it is still soft, fragrant, greedy ah, go to do it, very simple, you can leave me a message if you have questions
I'm Qiong, if you like the food I make, remember to give me like + subscribe, what food will be shared in the next video? Follow me and I'll see you next time!