Fresh meat and cowpea buns
2024-04-08 16:12:04 623
Details of ingredients
Technique
Steps to make Fresh meat and cowpea buns
- 1. Chop the sandwich meat finely. Mix well with salt, soy sauce, and oyster sauce.
- 2. Wash the cowpeas thoroughly, blanch them in boiling water, and remove them if they change color.
- 3. Cut the cowpeas and leeks finely, put them together, add some oil, mix well, and lock in the moisture.
- 4. Mix the minced cowpeas, leeks, and garlic in the meat filling.
- 5. Mix 500g of flour, 5g of yeast, and 5g of white sugar with 275g of water to form a smooth dough. Cover and place in a warm place to ferment until twice the size.
- 6. Take out the fermented dough and place it on a cutting board, knead it evenly and let out the air. Rub it into long strips and cut them into small pieces.
- 7. Press it flat and roll it into a circle with a thick center and thin edges.
- 8. Put the cowpea meat filling on top.
- 9. Pinch the pleats while closing the mouth, and wrap them into buns.
- 10. Put it in a cage filled with corn leaves for secondary fermentation.
- 11. When the steamed buns become bigger and lighter, steam them in a pot with cold water, bring them to a boil over high heat, and then turn to medium heat for 15 minutes.
- 12. Turn off the heat and steam for 5 minutes. Open the lid, and the plump and white buns are out of the basket.
- 13. Finished product drawings.