The practice of radish and pork buns is as follows:
1. Pour warm water into the bread bucket and add yeast to melt it.
2. Add 1 tablespoon sugar to flour to make dough. Cover and wait for fermentation.
3. Prepare stuffing during fermentation. Add minced onion and ginger, soy sauce, cooking wine, salt, allspice powder, peanut oil 1 spoon and sesame oil into the pork stuffing and marinate for half an hour.
4. Wash and shred the radish.
5, and then chop into fine particles to facilitate the filling.
6. Pour shredded radish into the meat stuffing, add the remaining oil and mix well to make buns.
7. The dough is well fermented and there is a honeycomb inside.
8. Take out, knead and exhaust, cut into balls, and roll them into dough sheets with thick middle and thin edges.
9. Add the stuffing and wrap the stuffing.
10, all wrapped and put on a steamer covered with silicone cage cloth, with some gaps in the middle of each steamed bun.
1 1, cover and wake for half an hour, then put cold water on the pot, boil and steam for 20 minutes, then simmer for 2 to 3 minutes and then open the cover.