Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, steamed stuffed bun with radish shreds. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Chinese steamed buns can be stuffed with various types of fillings or unstuffed. This is a traditional Chinese knife cutting steamed buns (Mantou) recipe with two rising processes. We will introduce the one-rising process in another post. A bread-like bun is stuffed with a variety of fillings.
Steamed stuffed Bun with radish shreds is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Steamed stuffed Bun with radish shreds is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have steamed stuffed bun with radish shreds using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Steamed stuffed Bun with radish shreds:
- Get 820 g Pork belly
- Take 12 g The old whip
- Prepare 12 g Light soy sauce
- Take 820 g Turnips
- Make ready Salt In moderation
- Make ready 50 g Oil
- Prepare Dough ingredient
- Take 700 g Flours
- Get 5 g YEASTS
- Make ready 5 g Sugar
- Make ready Water (watch yourself)
Although I have made steamed buns with red bean paste. The classic steamed yeasted buns stuffed with Chinese-style barbecue pork (cha siu). The dough has a soft, dense crumb similar to American sandwich bread, while the filling is savory and sweet. They're called turnip cakes, but are technically made with radish.
Instructions to make Steamed stuffed Bun with radish shreds:
- Chop meat with soy sauce and light soy sauce to make mincemeat
- Shred the turnip and Marinate for 30 minutes. Drain
- Wait until the white radish silk out of the water, put cold water in the basin, remove the radish silk by hand and squeeze dry water
- Put the chopped meat and shredded turnip into the basin, put 50 grams of oil on the shredded turnip, then put some salt and mix well
- When the dough is ready, take it out and knead it into long strips
- Cut It into pieces and roll it round with a rolling pin to form a round skin with thick edges in the middle
- Put in shredded turnip meat and wrap well.
- Put Cold Water in the PAN, brush a layer of oil on the grate, cover the Bun with the LID, and wake up for 30 minutes on a Cold Day (15 minutes on a hot day)
- Wake up good hair, open fire and so on the steam on the 25 minutes off the fire, stew five minutes before opening the lid to take out
The dough has a soft, dense crumb similar to American sandwich bread, while the filling is savory and sweet. They're called turnip cakes, but are technically made with radish. Prior to steaming I stuffed them w/shredded curry chicken onions potatoes cabbage & bell peppers. My steaming pot is small so it took a while to These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries (T&T). They are slightly chewy and VERY light almost "airy".
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