From: https://www.diseasewiki.com
Have you learned how to make lotus root bun filling?
In life, we can eat all kinds of buns with different fillings. Today, I recommend lotus root bun, which is a delicious and nutritious bun. The preparation of this bun is very similar to the ones we usually eat. Below is a detailed process.
One, preparation:
Wash the lotus root, peel it, and use the finest hole of the grater to grate it into fine shreds.
Wrap the lotus root shreds in a cloth and wring out the juice from the lotus root.
Then put the slightly dry lotus root shreds into another small bowl and set aside.
Two, mixing the dough:
Add 260 grams of lotus root juice into the bread machine.
Add 500 grams of flour, 5 grams of yeast, and 20 grams of white sugar, start the dough fermentation key, and mix for 20 minutes until the dough is formed, then stop the machine.
Start the dough fermentation key again, and let the bread machine work for 1 hour and 30 minutes to ferment the dough to twice its original size.
Now that it’s hot, you need to observe the fermentation state of the dough at any time. It may be ready before the scheduled time. When you pull the doubled-in-size dough with your hands, you can see the honeycomb structure inside, which indicates that the dough has fermented properly. Don’t let the dough over-ferment or become sour, as it won’t taste good.
Three, mixing the filling:
You need to prepare pork with both fat and lean parts to make the buns smell good.
Place the pork in a food processor and blend into minced meat, and add scallions and ginger in the last blending.
Mix the minced meat, lotus root shreds, and eggs together, add salt, soy sauce, cooking wine, and sugar, then add 40 grams of water, mix well with chopsticks in one direction to form a thick paste, and set aside.
Four, wrapping the buns:
Weigh the dough and divide it into 15 small pieces of 51 grams each, then knead each piece slightly with your hands and roll them into bun skins.
Place the filling in the middle of the dough skin.
Wrap the buns by folding one fold over another in a circular motion, the tighter and denser the folds, the better the appearance of the buns.
After wrapping the buns, if you find them not round enough, you can gently shape them into a round shape with your hands on the board.
Place lukewarm water in the steamer, put the bun dough in, and let it ferment for a second time, allowing the bun skin to swell slightly, which takes about 10-15 minutes.
Boil with high heat, and when you see steam rising from the pot, turn to medium heat, steam for 15 minutes, then turn off the fire and wait for another 3-4 minutes before opening the lid to remove the buns and eat them while hot.
