Fresh meat and cowpea buns

2024-04-08 16:12:04 623

Fresh meat and cowpea buns

Details of ingredients

  • flour500g
  • yeast5g
  • White sugar5g

Technique

  • difficultybeginner
  • workmanshipsteam
  • tastesalty and savory
  • timeThree hours

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.
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