Celery and Meat Bun First Release

Name: Celery and Meat Bun First Release
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 800g Flour; 340g warm water; to taste Spinach juice; to taste Pork; to taste Celery; 8g Yeast; 2 spoon light soy sauce; a pinch Sichuan pepper powder; a pinch cooking wine; a pinch chicken essence; to taste Hot oil; 1 spoon Salt; to taste chopped green onions

Two-tone steamed buns with a classic celery and pork filling brightened by hot oil, wrapped in white and spinach-green doughs for soft, juicy, colorful buns.

1 hrNewMedium Staple Food Steam Savory & Fragrant

Instructions

1
Wash the celery, blanch it, then rinse in cold water, chop it, and squeeze out the water for later use. Chop the pork and add all the seasonings except the hot oil.
2
Pour the boiling oil in and mix evenly.
3
600g white flour mixed with 6g yeast and warm water to form a white dough. Warm spinach juice mixed with 2g yeast and 200g flour to form a green dough. Ferment over warm water for 40 minutes.
4
Mix the chopped celery evenly into the meat filling before putting it into the bun.
5
After degassing, roll two white doughs and one green dough into long strips, brush the sides with some water, and roll them into sticks.
6
Divide into small doses.
7
Knead until smooth, then roll out the dough.
8
Well wrapped.
9
Place it in the steamer basket and let it ferment for another 15 minutes. When the water boils, steam for 16 minutes, turn off the heat, and then wait 3 minutes before opening the lid.
10
Finished buns.