Bun, pork chop (stuffed steamed buns)

Bao bun, Chinese for Bao Ju or Pao, is a dish made of ball flour, with fillings such as meat or vegetables, and then steamed to ripen, but today it may be used in other ways, such as fried. In Chinese culture, there is also a similar dish but not filling, the jar.

Add to summarize the process of making buns with pork chops. Easy to understand. In case you want to do

🍥 process of making bun with pork chop filling (succinct summary recipe)

🫓 1. Preparation of minced pork filling

🥘 garnish mix: Bring a little pork chop on it, mix it with coriander root, garlic, ground pepper (three glers), clam oil, soy sauce, granulated sugar and sesame oil.

🥘 add softness and total tie: Add a little cornstarch and a spoonful of water or broth. Massage to thicken soft, sticky pork meat.

🥘 add vegetables and set them aside: put onion, alley or frustration chops as you like. Massage them together and put them in a cold refrigerator to make the set of the wrapper easy.

🫓 2. Making Bun Powder (One Step Formula or Spunge Powder)

🥘 dry mix: sift cake dough (or bun dough), baking powder, granulated sugar and dried yeast into the mixing tub.

🥘: Gradually pour warm water (or fresh milk) and vegetable oil into it, massage until the mixture is combined into a soft, silky, non-stick lump (about 10-15 minutes).

🥘 1st dough break: Cover the damp cloth or plastic wrap. Rest the dough in a warm place for 45-60 minutes until the dough expands to double.

🫓 3. Molding and wrapping

🥘 divide the dough: drive the wind out of the dough, massage it in long lines, and cut it into equally sized round cubes (about 30-40 grams each).

🥘 Flour: Use a flour stick to spread out into a circular sheet, providing a slightly thinner edge area than the middle to support the filling weight.

🥘 wrapping the filling: Scoop the minced pork filling, place in the middle, hold the flour pleats around until completely closed, place on the prepared cut bun pad paper.

🥘 2nd dough break: Place in a crate to. Rest the dough again for 15-20 minutes, lighten the dough.

🫓 4. Steaming

🥘 set the water to boil: boil the water in a crate to boil.

Strong-fire steaming 🥘: Bring the buns up, steaming with a strong light for 10-15 minutes (depending on the size of the pig filling).

🥘 Serving: When cooked, turn off the light. Wait for 1-2 minutes so that the bun skin does not collapse. Before opening the lid and eating it out.

A little technique. I want you to try to collect it./อำเภอวิเชียรบุรี⭐: 🌟🌟🌟: 👍🏼👍🏼👍🏼

# Eating review # Soft buns # Make a bun # Bun recipe # Bun with minced pork filling