Pork and Cowpea Mixed Grain Buns

Flavor: Light; Cooking Method: Steaming; Time: One hour; Difficulty: Moderate.

Detailed Steps for Cooking Pork and Cowpea Mixed Grain Buns

Mix medium-gluten flour and mixed grains evenly, add 1/10 of the flour amount of dry yeast, pour in room temperature water, stir with chopsticks until lumpy, then knead by hand into a dough without dry powder, cover with a damp cloth and lid to ferment in a warm place.

In the pork filling, add chopped spring onions, salt, soy sauce, light soy sauce, mix well, and marinate thoroughly; adjust the amount of meat according to personal preference.

Remove both ends of the cowpeas, wash them clean.

Blanch the cowpeas in boiling water until they change color and soften, then remove and let cool naturally before chopping into small pieces.

Add a little salt to the chopped cowpeas, squeeze out excess water with hands, then mix into the meat filling.

Let the dough rise to double its size.

Sprinkle some flour on the cutting board, knead the dough for a few minutes, roll it into a long strip, divide it into evenly sized dough pieces, roll them into round skins with a slightly thicker center and thinner edges.

Place an appropriate amount of filling on each round skin, adjust according to personal preference.

Wrap the buns according to personal technique.

Prepare the steamer with a damp steaming cloth or silicone steaming pad, place the buns in the steamer, leaving space for them to expand; cover and let them rise for about 20 minutes, the raw buns will slightly expand and become rounder.

Steam over high heat for 20 minutes after the water boils; let it sit for 5 minutes before removing from the steamer, this will keep the surface smooth and prevent shrinking; adjust the steaming time based on the size of the buns.

The remaining dough can be made into flower rolls, no waste.

Pork and Cowpea Mixed Grain Buns, soft, fragrant, and appetizing~