Every time I arrive this season, I always take a few times to eat the bean steamed buns. This is the whole family's favorite bread.
Kidney Bean Washed and Cut
Peanut oil from the pot, star anise, ginger, chopped green onion scent, pour into the kidney beans stir fry, turn off the beans, turn off the heat, wait for the cold. (Take out the octagonal, large pieces of ginger and throw them away when the pot is out)
I use the neck and back meat, cut into pieces, pour the right amount of flowers and water to stir, wait for the meat to drain the water and then pour in the oyster sauce, the taste is very fresh and a small amount of soy sauce (use the old soy sauce to color) ginger, green onions Stir well and marinate for use.
The Angel yeast I used was opened with warm water, and like flour, knead into dough, the bun surface should be soft and not sticky, cover the fermentation with plastic wrap.
The noodles are fermented, and the fried kidney beans are mixed with the marinated meat, and the salt, chicken essence, oil, and sesame oil are mixed together to form a stuffing.
The fermented dough is simmered and diced into a thin, bun that is thick in the middle.
Wrapped into a beautiful buns
The buns are wrapped. After the second fermentation, the pot is steamed. After the fire is turned on, turn off the heat 16 minutes later, and wait for three or four minutes to open the lid.
The fragrant and delicious pork kidney beans are out of the pan.
Take a bite, um... really fragrant, the skin is thin and stuffed.