Exclusive Radish Buns

Shred the radish and add salt, marinate for a while.

After marinating, squeeze out the water and chop.

Chop the scallions and ginger.

Pour in boiling water to steep, then let it cool and set aside.

Add salt, white sugar, light soy sauce, dark soy sauce, oyster sauce, and chicken bouillon to the minced meat.

Stir in one direction.

Pour the soaked scallion and ginger water into the mixture in three batches while kneading until the gluten develops.

Add the chopped green onions.

Pour hot oil.

Stir evenly again.

Add the shredded radish.

Stir well and set aside.

Put 500 grams of flour, 3 grams of yeast, and 5 grams of sugar into the bread machine.

Pour in 260 grams of warm water.

Start kneading the dough.

Ferment until it doubles in size.

Take out the dough to release the air, and knead it into a smooth dough.

Roll into long strips and cut into small pieces, then knead the small pieces a few times.

Roll the dough into a bun skin that is thin around the edges and thick in the middle.

Wrap in an appropriate amount of bun filling.

Seal it up well.

After the buns are wrapped, place them in the steamer basket and let them undergo a second fermentation until their volume noticeably increases.

Place in a pot with cold water for steaming, steam for 15 minutes after the water boils, and let it sit for two minutes.