Hello everyone, I am Xiao Gao Jie. Today we will make some leaf-shaped buns.
First we will prepare the filling.
Three small yellow onions.
Peel the skin.
Then chop.
It is OK, if there are some big pieces of onions.
Pour oil.
Put onions.
Continue to cook the onions over high heat, after they turn transparent.
Lower the heat, when onions start to turn brown.
Season the onions.
White pepper,
five spice powder,
ginger,
1.5 tablespoons of regular soy sauce,
a little oyster sauce,
and finally some dark soy sauce.
Cook the spices till fragrant.
All seasoning for the filling are put into the onions, no more seasoning added later.
Off the heat and let it cool.
Medium ground beef.
Any other ground meat is OK too.
Add cooled onions.
Mix by hand, and then stir in one direction.
Stop stirring when you see the beef fibre.
The meat should be salty at this stage.
If you feel it is not salty enough, add salt.
Some green onions.
Slice first.
Then chop.
Mix with beef.
The beef filling is ready. We will make the dough.
All purpose flour,
baking powder,
water,
and yeast.
We are going to ferment the dough only once.
Compared to double fermentation process, One fermentation process is quicker.
As a result, yeast does not multiply as much,
and leavening effect is not as strong.
Baking powder acts a supplement leavening agent to the yeast.
When the dough is formed, I usually ask you to stop kneading.
But today, let's knead the dough for 3 more minutes,
and then rest the dough for 10 minutes.
10 minutes later, gently knead it.
It becomes smooth.
Right after kneading, the gluten is very tight.
Relax it for 5 minutes before moving on to the next step.
All the kneading, rolling and wrapping actions have to be done before the yeast generates lots of bubbles.
In other words, we have to finish working on the dough without bubbles inside,
which eliminates the de-gas step, also produces a smoother surface.
Besides one fermentation process is quicker.
The recipe yields 16 buns.
Flattened.
Roll it horizontally first, then vertically.
The base of the wrapper is ready.
Then roll it as to make dumpling wrap, turn and roll, then repeat.
The edge of the wrapper is thinner for folding the pleats.
Add filling.
Pinch the top.
Turn it from the side to the top.
Then move it towards the right,
which products a fold.
Pinch it together.
Next, move it to the left,
Pinch the fold as well.
Repeat.
A leaf-shaped bun is made.
Now we start the dough fermentation.
It takes relatively longer time, one and half an hour.
Cover it.
1.5 hours later, the buns grow bigger.
Start with cold water.
The buns will continue to grow when the water is heating up.
Turn the heat on medium low when steam rises up on the top of the steamer. Steam for 15 minutes.
After steamed, wait a few minutes then lift the cover to release the steam.
The size of the buns has grown much bigger. And they did not collapse.
The wrap is very soft.
Ground beef, mixed with lots of fried onion, tastes very juicy and delicious.
This is a simple steamed bun recipe.
The leaf-shaped buns are easy to make.
One fermentation process takes less time,
and also eliminates the step of de-gas.
It is a quick and easy recipe for beginners.
This is Xiao Gao Jie. Thanks for watching. See you in the next episode^~^