Beijing Scallion Steamed Buns

2024-07-05 14:59:12 758

Jingcong is delicious in both stir fry and side dishes, and it's also great for filling. Those who like the aroma of scallions can give it a try< br>

1. Take a small amount of warm water from the main ingredient, boil the yeast, and let it sit for 5 minutes.
2. Add baking powder to the flour, add yeast water and remaining water while stirring to form a dough.
3. Mix it into a dough, cover it with a damp cloth or cling film, and let it ferment in a warm place.
4. Cut the scallions into small pieces, add 1 teaspoon of vegetable oil and mix well.
5. Chopped meat paste, add ginger powder, soy sauce, cooking wine, oyster sauce, and salt, mix well, and add water starch while stirring vigorously.
6. After mixing the Beijing scallions, freeze them in the refrigerator until the meat filling solidifies.
7. Ferment the dough to 1.5 or 2 times its size.
8. Take out the dough and let out the air, knead it into a smooth dough.
9. Rub the strips, distribute the ingredients, and roll them into thin edges with a thick surface in the middle.
10. Put the meat filling in the middle.
11. Close in one direction.
12. Prepared buns.
13. After completing each task, let it sit for about 25 minutes.
14. Add cold water to the pot. After the steam comes up, steam for about 15 minutes, then stop and simmer for 5 minutes.
15. Lift the lid of the pot. First lift the small seam, then fully lift it.
16. Let's eat now.