The method for making mixed vegetable and meat buns
How to make delicious mixed vegetable and meat buns? Actually, the method of making mixed vegetable and meat buns is not complicated; just follow the steps below according to this recipe.Recipe Prepare the ingredients and tools for making mixed vegetable and meat buns, then proceed step by step, and you will definitely learn how to make them, creating a delicious dish all on your own!
Mixed Vegetable and Meat Buns Ingredients Introduction
Main Ingredients:
200 grams of flour (300g)(600) 300 grams of string beans (half a small cucumber) Half an onion (one medium-sized)One radish (one medium-sized) 200 grams of mushrooms Auxiliary Ingredients: 3 grams of yeast, 5 grams of oyster sauce 15 grams of soy sauce, salt to taste, 4 grams of five-spice powder A small amount of peanut oil, one egg (5g)
5 grams of sugar, 3 grams of pepper powder, an appropriate amount of warm water
Mixed Vegetable and Meat Buns Cooking Steps:1. Pour the flour into a bowl and mix with a spoonful of sugar. 2. Add an appropriate amount of warm water to a bowl and add yeast; stir well and set aside for 5 minutes.3. Gradually add the activated yeast to the flour, stirring continuously. Prepare another bowl with warm water to knead the dough. 4. Mix the flour into a shaggy mass.5. Knead the dough until it is smooth and clean (hand clean, bowl clean, dough clean). 6. Cover with cling film and let rise at room temperature until doubled in size.7. Use this time to chop the meat finely and season it; add salt, soy sauce, oyster sauce, egg, five-spice powder, pepper powder, and stir well. 8. Clean and wash the string beans thoroughly; blanch them in boiling water.9. Wash all other vegetables thoroughly. 10. Chop all the vegetables finely and place them in a large bowl. Add an appropriate amount of peanut oil to mix well (the oil helps retain moisture in the vegetables, preventing them from becoming watery).
11. Mix the chopped vegetables with the seasoned meat.
12. The filling is now ready.
13. The dough has risen properly and should have a fluffy texture. Knead again to release air, then cover and let rest for 5 minutes.
14. Divide the dough into small pieces, roll them into strips, cut into small portions, flatten with your palm, and use a rolling pin to make thin edges and thick centers (similar to dumpling wrappers but slightly thicker).
15. Place a ball of wrapper in your hand, put filling on it, and pinch the edges to create pleats; all buns should be shaped.
16. Prepare a steamer with an appropriate amount of water; heat until boiling, then turn off the fire.
Place the formed buns in the steamer for secondary fermentation (about 30 minutes, depending on temperature; longer in winter, shorter in summer).
17. Start steaming once the water is boiling, for 15 to 20 minutes. Do not open the lid immediately after cooking; let them sit in the pot for 5 minutes.
(Opening too soon will cause the buns to deform due to steam pressure.)Here are the finished bun images.
The steamed buns are plump and white.
18. Here is another image of the finished buns.
Tips:1 To achieve fluffy and round buns, every step from kneading to rising is crucial, especially during secondary fermentation.2 Any leftover dough can be used for making steamed buns or dumplings; any remaining filling can also make dumplings. 3 When seasoning the meat, add all the salt at once. Adding salt to the vegetables will cause them to release water, affecting the texture and taste.
Mix the filling for the buns, ensuring it is well-prepared.
The risen dough should be kneaded to release air and then covered to rest for 5 minutes.
Divide the dough into small portions, roll them into strips, and cut into small pieces; flatten each piece by hand and use a rolling pin to make thin edges with a thicker center.(similar to dumpling wrappers, but the buns should be slightly thicker than dumplings. Place the wrapper in your palm, place the filling on it, and pinch around to form pleats; assemble all the buns in this manner.）
Preheat a steamer with an appropriate amount of water heated and turned off. Let the assembled buns sit again for fermentation.
The second fermentation can take about 30 minutes, depending on temperature; it might be shorter in summer and longer in winter.Heat the steamer until the water is boiling and steam the buns for 15-20 minutes. Do not open the lid immediately after steaming; let the buns stay inside for another 5 minutes.(Opening too soon can cause the buns to deform due to condensation. Here are pictures of the finished buns, which will be plump and white.）
Additional picture of the finished buns. Tips:）
To achieve plump and round buns, each step from kneading the dough to fermenting it is crucial, especially during the second fermentation. The remaining dough can also be used to make steamed buns (bāozi), and the leftover filling can be made into dumplings (jīndōu).
When making fillings with vegetables, add all the salt at once; adding salt later will cause them to release water, affecting the texture and taste of the filling.
(Remember to add all the salt to the meat filling initially, and do not season the vegetables again.
To steam plump buns, every step from kneading the dough to proofing is crucial, especially during the second fermentation. If there's leftover dough when making buns, you can use it to make steamed buns.Leftover filling can also be used to make dumplings. Mixed meat should have enough salt added at once; vegetables should not be salted. Sodium in the vegetables will cause them to release water, affecting both the stuffing and texture. Salting vegetables will cause them to release water, affecting the filling and texture.
