Beijing Scallion Steamed Buns
2024-07-05 14:59:12 738
![Beijing Scallion Steamed Buns](https://i3.meishichina.com/attachment/recipe/2014/11/22/c640_201411221416662460184.jpg?x-oss-process=style/c640ms)
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>
Details of ingredients
Technique
Steps to make Beijing Scallion Steamed Buns
- 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.