Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, steamed stuffed bun with radish shreds. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Steamed stuffed Bun with radish shreds is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook 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
- Get 12 g The old whip
- Take 12 g Light soy sauce
- Get 820 g Turnips
- Take Salt In moderation
- Prepare 50 g Oil
- Take Dough ingredient
- Prepare 700 g Flours
- Make ready 5 g YEASTS
- Get 5 g Sugar
- Prepare 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.
Steps 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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