Ingredients
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100g wheat flour
-
400g starch
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550g water
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Stuffing Ingredients
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50g celery
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20g carrots
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50g shrimp
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30g snake butter
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30g black fungus
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50g pork
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3g salt
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10g sugar
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7g chicken powder
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5g sesame oil
Directions
Tips
1. After making the dough into small flat doughs, wrap the stuffing ASAP. Because the dough will not be sticky when it loses moisture so that you cannot make buns with it.
2. Make sure to knead the dough for enough time. It is the key to make the buns have a smooth and tender mouthfeel.
Steps
|
1
Done
5 minute
|
Add water to a skillet and bring to a boil. When water is boiling, add starch and wheat flour. |
|
2
Done
5 minute
|
Remove starch to a cutting board. |
|
3
Done
5 minute
|
Knead until soft and smooth. |
|
4
Done
5 minute
|
Cut into small doughs, about 30g each. Pat into flat doughs. Set aside. |
|
5
Done
5 minute
|
Cut all stuffing ingredients into small pieces. Mix well to make it as the bun’s stuffing. |
|
6
Done
5 minute
|
Use flat doughs to wrap the stuffing. |
|
7
Done
5 minute
|
Pinch the opening and make it as the shape in the picture. |
|
8
Done
10 minutes
|
Place the buns into tinfoil baking cups. Use high heat to steam for 8 minutes. Serve. |
