Ingredients
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500g flour
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15g baking powder
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5g yeast
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200g water
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50g spinach juicer
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Stuffing Ingredients
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200g pork
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50g corn
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2.5g salt
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4g chicken powder
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10g oil
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5g starch
Directions
Tips
1. When kneading the dough, add a little salad oil to let the dough more softener. And it will not stick on hands in this way.
2. Use streaky pork to make the stuffing juicer. If you use lean meat, the bun stuffing may be a little bit tougher.
Steps
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1
Done
5 minutes
|
Mix flour and baking powder. Pour on a clean work surface. Add sugar, yeast, and water. Stir until sugar melt. |
|
2
Done
5 minutes
|
Stir in flour powder to make a dough. |
|
3
Done
5 minutes
|
Add spinach juice to the dough and knead until mix well. |
|
4
Done
35 minutes
|
Use a plastic wrap to cover the dough. Let it rest for 30 minutes. |
|
5
Done
5 minutes
|
Mince pork and corn. Add to a bowl. Add all stuffing seasoning, mix well, and set aside. |
|
6
Done
5 minutes
|
Sperate the dough into small doughs, about 30g. Flatten the dough into dough skins. Set aside. |
|
7
Done
5 minutes
|
Use dough skin to wrap the stuffing to make it as the buns. |
|
8
Done
40 minutes
|
Place the buns into a steamer. Let it rest for 30 minutes. Use high heat to steam for 8 minutes. Serve. |
