♨️ Sauerkraut pork buns that you can open a shop on!

Ingredients

Stuffingingredient ????

Sauerkraut 300 g(aftercontrollingthewaterdry)

Peeledporkleg 350 g

mincedgreenonion 25 g

mincedginger 8 g

lightsoysauce 25 g

darksoysauce 10 g

oystersauce 15 g

sugar 5 g

salt 2.5 g

whitepepper 1 g

sesameoil 15 g

doughingredient ????

Mediumflour 600 g

Lowpowder 50 g

Water 325 g

Edibleoil 15 g

Yeast 7 g

Castersugar 10 g

Make the stuffing first, choose a little fatter leg meat, 4/6 or 5/5 of the fat and lean, because sauerkraut is more oil-absorbing!
Cut the green onions, white onions, and green onions separately, cut the fat and lean meat separately, wash the sauerkraut, and control the dry water to chop it a little.
Put a little oil in the pot over low heat, and slowly fry the fat to the lard and oil residue.
Turn off the heat, add the green onion and minced ginger, stir-fry in hot oil until fragrant.
Pour into a basin, add sauerkraut, lean minced pork, seasonings,
Stir well, then add the green onion and the sesame oil in the seasoning
Stir well and set aside.
Knead the dough ingredients together, knead the lid with plastic wrap and let rise for 20 minutes...
After exhausting, it is divided into 18 parts
Roll out the buns
Wrap buns
Ready for fermentation
After wrapping, it ferments to about 1.5 times the size of the bun, and the bun looks bigger... If you press lightly with your fingers, it will slowly rebound, and it will be done.
Steamed buns... Put warm water on the pot, medium heat, steam for about 16 minutes... Simmer for 3 minutes.
Fluffy and fluffy!
âœ… Pork sauerkraut buns are completedã€Eat 2 large buns while hot!