White flour and cornmeal radish and meat buns

Add a small amount of cornmeal to the flour, then pour in the yeast.

While pouring the water, stir with chopsticks until it becomes a flaky texture.

Knead by hand into a smooth dough, cover with a lid, and let it ferment in a warm place until it doubles in size.

The purchased pork front leg meat is minced, then salt and ground Sichuan pepper are added.

Then pour in light soy sauce, dark soy sauce, and oyster sauce.

Put the minced ginger and chopped scallions into the bowl.

Pour oil into the pan, heat the oil and fry the Sichuan peppercorns until fragrant.

Remove the Sichuan peppercorns from the pot, and pour the oil over the small scallions.

Use chopsticks to mix the minced meat evenly.

Wash the radish and peel it.

Scrape into shreds with a grater.

Pour boiling water into the pot, add an appropriate amount of salt and cooking oil, and blanch the shredded radish for 1 minute.

Use a colander to drain the water from the shredded radish and take it out.

After squeezing out the water with your hands, place it on the cutting board and cut it a few times with a knife, without cutting it too finely. After cutting, pour it into the minced meat and mix evenly.

When the dough has risen to twice its size and has a honeycomb structure, it is ready.

Place it on the board and knead to release the air, then roll it into a long strip.

Cut into pieces of uniform size.

Sprinkle with flour and press flat by hand.

Roll it into a dough sheet, put the filling on it, and wrap it into a bun.

After the buns are made, place them on the covered mat and let them rest and rise for another 20 minutes.

After picking it up by hand and it feels lighter, put the bun into the steamer and steam for 20 minutes. After steaming, let it rest for 2 minutes before taking it out.

Big buns with radish filling, thin skin with plenty of filling, soft and chewy, appetizing and delicious!