(meat filling ingredients)
light soy sauce
dark soy sauce
How to Make Pickled Fresh Pork Buns (ACA Toaster Edition)
Prepare the ingredients needed for the dough:
500 g of plain flour, 40 g of sugar, 5 g of yeast, 300 g of warm water.
I use an ACA bread maker with a mixing stick inserted and 300g of warm water poured in, followed by 40g of sugar.
Pour in another 500g of flour, make a nest at the top and add 5g of yeast.
Transfer to the dough function and turn on the machine.
(This hour and a half includes kneading – waking – re-kneading – 1 hour of fermentation).
When I am fermenting, I will take a towel to cover the air vent, so that it will send out faster.
When the machine is working, start chopping the meat paste, chop it repeatedly until it is sticky as in the picture and can be picked up and stuck into a piece.
(The mince must be half gluten, half fat, so that it will end up with tasty juices)
Dice the pickles; slice a large onion into strips and soak in some boiling water.
Add a little bit of wine to the meat mixture, every time you add a stir until the meat absorbs the wine, then add old soya sauce and stir to absorb, then add light soy sauce and stir to absorb, then add ginger powder, sugar, salt, chicken, beat an egg and stir to absorb, add a little bit of cold onion water, and keep stirring to absorb, finally add some sesame oil and stir to absorb, pour the pickles into the mix, the whole meat mixture into a full, moisture-absorbing state, complete, refrigerated for 10 minutes.
(At this time the mincemeat is very fragrant, too good to smell, and a test of arm strength.)
Machine to an hour and a half after the completion of the work, sprinkle some dry powder on the dough removed, began to knead, shaping, filling, this step I because my hands are full of flour, no one to help me, no way to shoot, you can go search other gods of the video to see, the modus operandi are the same.
The look of the package. (My is 38 grams of dough a steamed bun, a pound of flour can basically do 24 buns)
The first batch of buns placed at room temperature, on the bottom of the sprinkled dry flour, covered with a cotton handkerchief or cloth, awake for 40-50 minutes, the time can carry the buns to feel significantly lighter, put the steamer basket (the picture of the steamed straw mat a little bad will stain the skin, and later replaced with a steamer basket cloth, the steamer basket cloth must be dipped in partial wet on the steamer basket, so that the steamed buns out of a good lift will not stain the bottom);.
Do not soak the water to the bottom of the steamer basket, steam on high heat for 15 minutes, then turn off the heat and wait 5 minutes before removing the lid.
(Continue to make the back buns while steaming so the wake time is just right and they don’t dry out and wait)
(Also be sure to take a dry towel at this point to absorb the steam from the steamer lid and then cover it. Because I’ve found before that the steamer basket lid will drip steam onto the buns without absorbing it with a towel, and the buns shrink right away. (Lesson learned.)
How about a freshly squeezed bun with juice
Can’t resist eating two more every time I make a bun