Upgraded version of the sauce meat bun (add some fungus and celery, it's delicious)

The sauce meat bun has received unanimous praise from many family members and fans, and it is also very delicious to add a little dish at will! But the proportion of dishes can't be too much, after all, people's sauce meat is the protagonist

Ingredients

Flour 500 g

Yeast 6 g

Water(fornoodles) 260 g

Porkforelegmeat(Panaxnotoginsengfatandlean) 500 g

Cookingwine 20 g

Lightsoysauce,darksoysauce 10 g

Greenonions,ginger ~15 g

shallots 5 shallots

fungus(soaked) 50 g

celery 2

thirteenspices 2 g

whitepepper 2 g

Sweetnoodlesauce 40 g

Edibleoil 10 grams

Cooking Instructions

The ingredients are finely chopped, and the meat filling should be a little grainy
Heat the oil in a pan
Add the minced meat and stir-fry
Stir-fry until water comes out
Stir-fry dry
After the water is fried, add cooking wine when the meat filling is already oily
Put in dark soy sauce
Release soy sauce
Put white pepper
Put thirteen incense
Add the green onion and ginger foam
Add the sweet noodle sauce
Stir-fry evenly, and the meat filling is already quite tempting at this time
Finally, add the fungus and celery. You can see that there are not too many chopped celery, which plays a role in garnishing and enhancing freshness.
Taste the salt, add a little salt, stir-fry evenly
Let the minced meat cool and then add the shallots and mix well
Add yeast powder to warm water at 37 degrees and stir to melt, then add flour to live out the dough, cover with plastic wrap, and put it in a warm place to ferment, I used it for an hour and a half. (You can make the meat filling first, and put it in the refrigerator for a while to refrigerate or freeze it, it is better to wrap)
It's very nice to have this honeycomb
Roll out the dough into strips, cut out small pieces and roll out the skin, the skin is not too thin, about 0.5 cm thick, and wrap out the shape you are best at. Proofing for a second time for 20 minutes.
Put on the oil paper bought by TB, or use a cage cloth, the cage cloth should be wet to not stick.
When rising, boil the water until it boils. Put the steamed buns in a steamer and steam them over high heat for 12-14 minutes. (12 minutes for small buns), stop for 2 minutes when the time is up, and then open the lid.
Out of the pot, there are two styles of wrapping, which are not very good-looking, don't blame everyone!
Chubby, do you want to eat
Cute buns
Just want to say, it's delicious! I have to kill two in a row if I endure it