CHINESE HAIR IN BREAD RECIPES

Steps:

• First prepare the main ingredients for the filling.
• Put the pork filling in a larger container, add pepper powder and chicken essence, appropriate amount of salt and cooking wine, plus dark soy sauce and light soy sauce, and finally add oyster sauce and beat in an egg.
• Mix all the ingredients and seasonings and stir in a clockwise direction.
• After adding lard at this time, stir well.
• After peeling the green onions and ginger, wash them and chop them with a knife, and put them into the Dongling wireless meat grinder.
• Start the wireless meat grinder to smash the green onions.
• Put the chopped green onions into the pork filling.
• Mix all the ingredients and stir well for use.
• After weighing the all-purpose flour and yeast, pour it into the Dongling bread machine, add the weighed warm water, and start the bread machine's kneading program to start kneading.
• After taking the mixed dough out of the bread machine, round it by hand, put it in a basin, and cover it with plastic wrap for proofing.
• The proofed dough, press down with your fingers and do not retract, it means that the dough is proofed well.
• After the proofed dough is exhausted and kneaded, knead it into long strips and cut it into a uniform size with a knife.
• After flattening, use a rolling pin to roll into a round thin dough.
• Put the right amount of stuffing into the rolled dough and wrap it into the shape you like.
• After wrapping all the buns in sequence, put them in the steamer for two servings. When the steaming reaches 1.5 times the original size, start the steamer to steam for 15 minutes and simmer for 5 minutes.
• Out of the pot...

Steps:

• In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
• Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
• Mix everything to a dough.
• Turn it on to a floured work surface and knead it until it is smooth.
• Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
• Punch down the dough with the back of your fist to flatten on a floured board.
• Sprinkle the baking powder over and knead for a few minutes.
• Shape the dough into 24 rolls.
• Keep each ball on a wax paper and let it rise for another 30 minutes.
• You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
• Bring water in the bottom of a steamer to a boil first.
• Then place the rolls in the steamer, leaving a 1-inch gap between them.
• Cook in batches if need be.
• Cook them for 10-15 minutes, or until they are firm and cooked through.
• Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
• Serve them hot.