Homestyle Shredded Radish and Meat Buns
In December 24th, Dad always makes daikon radish, braised meat filling,tangyuan (sweet glutinous rice balls), and thinks it's particularly delicious,making it into buns, the flavor is definitely good too.
Ingredients Main ingredients:400g flour, 200g water, 4g yeast, a little lard,salt to taste, soy sauce,a bit of dark soy sauce, a little meat floss, 1 radish,200g pork belly, a little chicken essence, a little cooking wine Steps 1. Add yeast to the flour, mix with an appropriate amount of water into a dough-like consistency, then knead into a smooth dough and cover it with cling film in a warm place for fermentation.
2. Peel and wash the radish.
3. Cut the radish into thin strips, season with salt, and let it sit for 30 minutes.
4. Clean the pork belly, mince it finely, then mix in salt, chicken essence, and cooking wine, stirring well.
Add a little cool water to stir until it is firm.
5. Mince the meat floss finely.6. Mix the minced meat floss into the meat filling.
7. Put a little lard in the pan.
8. Squeeze out the radish strips, then stir-fry them.
9. Add soy sauce and dark soy sauce.
10. Stir evenly, turn off the heat when done.
11. Let the radish strips cool naturally before mixing them into the meat filling.
12. Mix thoroughly; the radish and meat filling is ready.
13. Ferment the dough until it has doubled in size.
14. Take out the dough, knead to a smooth consistency, then roll it into a long strip and divide into small portions of about 30 grams each.
15. Flatten the small portion into a thick-edged round.
16. Place the filling in the middle.
17. Fold up the edges to form a bun.
18. After all buns are made, add cold water to the pot and let the bun dough rest for 60 minutes before steaming.
Steam
12 minutes, turn off the heat, do not open the lid for another 3 minutes, then open it.Small tip: The buns' dough can be softer to make them more fluffy when steamed. Turn off the heat after 12 minutes without lifting the lid; let it sit for 3 more minutes.
Tip: The dough for buns can be made a bit softer, resulting in a fluffier texture when steamed.
