Stuffed Buns With Pork and Onion

Stuffed bun is a kind of ancient Chinese wheaten food, at weekend I often make some buns and dumplings. today I 'd like to share with you the common stuffed buns with pork and onion .

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Ingredients:

flour 500g
warm water 260ml
oyster sauce
soy sauce
sesame oil
onion
ginger
salt
pepper
cooking wine

Instructions:

1 put the yeast in warm water, mix well ,after a little rest for a while to make it completely dissolved; Add the yeast solution into the flour, stir it with chopsticks; Stir it into cotton-shaped

2 To grasp the cotton-shaped with hand, over and over again and pressure; knead it ,form a dough and make it into a smooth surface;
3 Put the dough into the basin; cover it and place it in a warm place to ferment it for 2 hours .

4 Pork chopped into minced meat; Shred onion， ginger ，

5 add oyster sauce, soy sauce, sugar, sesame oil, onion,ginger, cooking wine and salt to the meat. then add the water to the minced meat in 3 portions .use chopsticks to stir it in one direction,

6 Continue to stir in one direction, set aside;

7 ferment to rise until just about double in size. Remove the fermented dough to the chopping board with a layer of thin flour .fully knead it, take out of the air inside;

8 knead it again untill into a smooth surface of the dough, cover it again, place it for about 10 minutes . After the relaxation of the dough ,with a knife cut it into many small pieces .

9 Press the small piece slightly then roll it with a rolling pin into the middle thick circle crust;

10 Take a spoon of filling in the middle of it, Fold it with a wrinkled and then continue to fold it in one direction; one by one .

11 then have a rest for about 20 minutes again, (this step is very important, do not omit);

12 Take a steamer ,add water to it ,heat it . Place the buns on a wire rack in a large double steamer, cooking for about 18 minutes before turn off the heat, after waiting for about 3 minutes， open the lid. dish up

tips:
1 When making the stuffing, add in some water, so taste tender and juicy.
2 After the dough is well fermented, it is necessary to knead it to take out of air.
3 When puting the buns in the steamer, must Keep a certain distance so as to avoid sticking together.
4 Don't open the lid at once when turning off the fire ,must wait for about 3-5 minutes , or the buns will collapse .

包子是一种古老的汉族面食，今天为大家分享的是一种普通的猪肉洋葱包。

面皮：
面粉500克，酵母5克，温水约260毫升；
馅料：
猪肉350克；
调料：蚝油1大匙，生抽1大匙，老抽1小匙，白糖，芝麻油1小匙，洋葱 姜，盐适量；

做法：
1.将酵母放入温水中，拌匀后稍稍静置一会儿使其完全溶解；将溶液倒入面粉中，一边倒一边用筷子搅拌；
2.搅匀成棉絮状；用手将其抓揉成团，再反复揉压；成表面光滑的面团；
3.将揉好的面团放入盆中；盖上盖子或湿纱布，于温暖处静置约2小时让其发酵；

在面团发酵的时候准备馅料。
4 将猪肉剁碎成肉末；葱姜 洋葱 切碎末，再加入蚝油、生抽、老抽、白糖、芝麻油、盐；
5.继续朝一个方向拌匀，待用；
6.当面团发酵至2倍大，.将发酵好的面团取出放在撒有一层薄粉的案板上，充分地揉压出里面的空气；

7.要将其再次揉成表面光滑的面团，再盖上湿纱布，静置松弛约10分钟

8.松弛后的面团用刀分割成不同的小剂子；将剂子按扁，然后用擀面杖将它擀成中间略厚边缘稍薄的面皮；

9 取适量馅料放入面皮中央；20.由一处开始先捏出一个褶子，然后继续朝一个方向捏褶子；直至将面皮边缘捏完，收口，成包子生胚 ，逐个包完。

10.做好的生胚用湿纱布盖起来，再静置约20分钟进行第二次饧发（此步骤很重要，不可省略）；
11.蒸锅内放入适量的水，在蒸屉上刷一层薄油或垫上屉布，放入饧发好的生胚，盖严锅盖，大火，蒸约15分钟后关火，等约3分钟后再打开锅盖，取出即可。

制作的馅料时，往肉馅中打入一些水，会使肉馅吃起来鲜嫩多汁。打水的时候，要少量多次地加入（即倒入少量的水后先搅匀，然后再加，不要将水一下子全部倒入）。一定要注意要朝一个方向搅拌，这样才能将水完全打入肉馅中使之上劲；
面团发酵好之后要再充分的揉压排气，要一直将其再次揉成表面非常光滑的面团，这样做出来的包子成品表面才会光滑；
将包子放入蒸锅时，要留有一定的空隙，以免包子在蒸制时涨大而粘在一起；包子蒸好之后，不要急于取出，先将火关掉，等几分钟后再开盖取出，以免包子表面容易塌陷影响美观；