Pork Lard Crouton and Shredded Radish Bun

Flour, dry yeast, and warm water not exceeding 40 degrees are all placed in the bowl;

First, use chopsticks to stir it into a flaky texture, then knead it into a dough that is neither too soft nor too hard. Cover it and let it rise until it is 1.5 to 2 times larger.

Clean the water radish thoroughly, and the amount of pork lard residue is not specified.

Grate the water radish into fine shreds using a grater.

Chop the pork lard residue and chop the green onions.

Add the fried pork bits and chopped green onions to the bowl of shredded radish;

Scoop a spoonful of lard;

Sprinkle salt, do not mix it at first; mix it before wrapping to prevent the shredded radish from releasing juice.

If you want the dough to be soft and fluffy, let it rise until it doubles in size; if you're in a hurry, letting it rise to 1.5 times is also fine. Knead the dough on a work surface until smooth, shape it into a long strip, cut it into evenly sized pieces, and roll each piece into a round wrapper with slightly thinner edges and a slightly thicker center.

Place an appropriate amount of filling on the dough; the shredded radish is raw, and it will collapse after cooking, so put as much filling as possible.

Wrap into a bun;

All done;

Place the buns in a steamer lined with a steamer cloth; if it is a cotton cloth, it needs to be moistened and wrung out before use; a silicone steamer cloth can be used directly; you can also brush a thin layer of oil on the steamer and place the buns directly.

Let the dough rest for 20 minutes, steam on high heat for 15 minutes, then let it sit for 3 minutes before taking it out. The buns are made with semi-proofed dough, so they don’t look as fluffy and white as fully-proofed dough. The dough feels a bit firm, but it is still soft.

Lard cracklings and shredded radish buns, savory and delicious, very soft to eat!