Rice flour buns
Soft steamed buns blending rice flour with wheat flour for a delicate crumb, wrapped around a savory pork filling seasoned with salt-picked chives and five-spice.
Instructions
- 1
Mix rice flour and wheat flour evenly.
- 2
Finely chop the meat and chives, sprinkle with salt to remove the rawness, then add salt, oil, MSG, and five-spice powder together and mix into the minced meat.
- 3
Mix the yeast powder, sugar, and oil with a little water.
- 4
Pour the prepared yeast water into the rice flour and wheat flour, add water, and knead into a dough. Put it in hot water above 70 degrees, cover with the lid, and ferment for 15 minutes.
- 5
Make the prepared dough into buns.
- 6
Let it sit for 15 minutes, then ferment again.
- 7
Add water and steam for 15 minutes. Remember to wipe the lid dry.
- 8
Plate the dish.
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Ingredients
Main Ingredients
- rice noodles200 g
- Flour300 g
- chives300 g
- Front leg meat300 g
- Baking powder6 g
Seasonings
- Five-spice powderto taste
- Sugar15 g
- oil10 g