How to make conch-shaped steamed buns with meat buns

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  1. Add sugar, water and yeast to the flour and knead until the dough is stretched. Add 3 grams of olive oil and knead until the dough is absorbed and smooth.

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  2. Take 20 grams of bean pollen and add it to knead the blue dough, and the remaining white Divide into 5 portions and set aside.

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  3. Take 58 grams of white dough and knead it in half, fold it into a long strip, and press it to drain the air. .

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  4. Knead into an oval shape and set aside.

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  5.Take 4 grams of blue and rub it to exhaust, roll it into a small strip and stick it in the middle of the white.

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  6. Knead into a long strip, making the left side wider.

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  7. Rub the right side to be finer.

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  8.Use a rolling pin to flatten.

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  9.Turn it over and apply appropriate amount of water on the bottom.

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  10. Start rolling from the bottom, pressing a little on the sides.

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  11. Roll it into the shape of the picture, and shape it with your fingers.

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  12.Use a ball tool to compact the inside, and then apply an appropriate amount of olive oil inside.

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  13.A beautiful conch steamed bun is completed. Make the next four in the same way. Steam for 13 minutes after fermentation. Wait for three minutes before taking the pot.

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  14.Take an appropriate amount of braised pork Chop green pepper.

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  15.Fill it into the conch steamed bun, and use chopsticks and spoons to help put it inside.

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  16.A beautiful and nutritious breakfast bun with meat is completed. Make it if you like.