Whether it is "yang" or not, this bun filling is really delicious, everyone must try it!
Eat radish in winter and ginger in summer. White radish in winter is very juicy, so you must eat more. Moreover, white radish is rich in various vitamins , which can clear away heat and cool blood. Eating it in winter can relieve dryness and heat and increase resistance . Regular consumption can also reduce colds and relieve throat coughs a lot. It is really effective.
I had a cough a few days ago. Many netizens recommended honey radish water and drink a few sips a day. Also, after winter, my family stews pork ribs soup or beef and mutton soup with radish, which is really comfortable to drink.
In addition to making soup, you can also use radish to make stuffing for steamed buns or dumplings, which is also very delicious! The Chinese New Year is coming soon, and a dish must be served at the New Year’s Eve dinner table!
The radish is delicious and tender, and it goes perfectly with the meat filling. It is really delicious!
I made a few multigrain steamed buns today, using bun wrappers kneaded from millet flour and stuffed with radish and fresh meat. My son, who usually doesn't eat whole grains, ate several steamed buns in one sitting and asked me what the fillings were. They were delicious.
When I mentioned the radish filling, he couldn’t believe it, because he usually doesn’t like eating radishes, but he didn’t expect it to be so delicious when made into meat filling.
The dough is kneaded with millet flour and made into steamed buns. The texture is slightly thick, but very fragrant!
I kneaded a large dough and made half of it into steamed buns and half into steamed buns. It was fragrant, delicious and healthy, I like it very much!
The method is very simple. It is still a one-time fermentation method, that is, the dough does not ferment. It is kneaded and directly shaped. It only needs to be fermented once in total. This saves about an hour of fermentation time for the dough, and makes it fluffy and soft, just as delicious as the traditional method.
gets twice the result with half the effort, why not?
Look, as soon as the hot buns come out of the pan, 12 of them are on the disc in minutes!
Let’s talk about how to do it.
Adjust the filling first.
Cut the white radish into shreds, then chop into small pieces, add 2 tablespoons of salt, and squeeze out the radish juice with your hands. Don't pour out the radish juice. This is fresh juice and will be used later.
Fresh meat should be fat or lean. The fat meat is first chopped with the meat grinder , then the lean meat is added, and the meat grinder is used to mince the meat. The meat grinder should be used for a shorter time, so as not to make it too rotten.
Add 1 spoon of salt, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of wine, a little black pepper, and minced ginger to the minced meat, and stir in the same direction. The meat filling at this time is very dry, please see the next step.
Add white radish juice to the meat filling and continue stirring in one direction. After all the juice from the white radish has been poured into the meat filling, if you feel that the meat filling is still dry, continue to add more water until the meat filling is vigorously stirred. This step is very important to ensure the meat filling is delicious and juicy.
Finally, add the radish to the meat filling and stir evenly in the same direction.
This is the prepared meat filling.
When adjusting the filling, you can actually use the chef machine to knead the dough, which can be faster.
I added millet noodles to today’s dough, which is a whole grain and has no gluten, so the proportion of millet noodles should not be too high. Generally, a more suitable ratio can be 300 grams of flour + 100 grams of millet noodles.
Today I added up about 600 grams of powder, about 320 grams of water, and 6 grams of yeast. The amount of water is added according to the softness and hardness of the dough. The dough for making steamed buns should be softer. You can add a little more water. You have to observe it yourself.
Use a chef's machine to knead the dough, first at gear 1, then at gear 4. You can add 1 tablespoon of lard to make the dough smoother.
I got a smooth dough. I kneaded it for ten minutes today. What a beautiful dough and very soft.
Do not ferment the kneaded dough and proceed directly to the next step. This dough is relatively large, so I divided it into 2 operations.
Roll the dough into a round shape, knead it long, and cut it into dough pieces with a knife, which is the raw material of knife-cut steamed buns .
I cut it randomly, 10 large and small, haha, put it directly into a warm and humid environment for fermentation. I fermented it in a steam oven, about 38 degrees Celsius, for about 30 minutes. When the time is up, steam it directly for 15 minutes.
When the steamed buns are fermenting, knead the remaining dough and divide it into 12 dough balls to make 12 buns.
Place each dough piece with the cut side facing up, flatten it slightly, and then roll it into a dough piece that is thick in the middle and thin around the edges.
Wrap the fillings into the shape you like.
Make the steamed buns green and place them on the steaming tray at a certain distance.
Put it into the steaming oven to ferment. I put the three pictures of the buns together before fermentation, after fermentation, and after steaming. You can feel the size. The advantage of the
steam oven is that it is more convenient to control the temperature, humidity and time. I set it to 38 degrees for fermentation for about 30 minutes, and then directly steamed for 15 minutes.
Warm shredded radish, fresh meat and millet buns are ready!
There is also a hot pot of millet noodle steamed buns, so delicious!
Go and try it!
