Beijing specialty#Pork and white radish buns recipe
1. One cup of flour is one hundred grams, and four cups are used.
2. Crack in an egg, add 4 grams of yeast, a spoonful of sugar, 1 gram Salt.
3. Pour in appropriate amount of water and stir into dough.
4. Seal the synthetic smooth dough with plastic wrap and ferment.
5.Wash the white radish and peel it with a melon peel knife
6. Grate into shreds
7.Join Spread the salt evenly to release the water.
8.Wash the onions and ginger.
9.Put half a pot of water into the pot and bring to a boil. Pour in the shredded radish and take it out.
10.Put in cold water Soak.
11.Pour in 40 grams of peanut oil, pinch a pinch of Sichuan peppercorns and fry until fragrant. Remove the Sichuan peppercorns and leave the base oil.
12. Chop green onion, ginger and garlic Become the end.
13.Pour in the pork filling middle.
14.Being fragrant with pepper Pour into basin.
15. Stir evenly, pour in 20 sesame oil, chicken essence, allspice powder, light soy sauce, Dark soy sauce, cooking wine.
16. Stir evenly.
17. Take out the white radish and chop it into pieces.
18.Pour in Shabri.
19.Pinch the water and squeeze it dry.
20. Pour into the meat filling and mix well before wrapping.
21.The dough is also ready.
22.Knead until smooth and make a long strip.
23.Cutting into buns.
24. Rolled into bun skin.
25.Put in the fillings
26. Wrap into steamed buns
27.Put it into the pot for secondary fermentation 20 Turn on the heat and steam for 20 minutes.
28.Finished Picture