Big bun with pickled pork

1

Chop the pork into small dices, but be careful not to chop it into powder. It is best to use pork belly for the sauce meat big bag, but unfortunately I don't have pork belly at home, so I choose the front meat with fat three and thin seven, which can also be used to make stuffing. Because I don't like eating fat meat very much, I feel that this stuffing suits my taste more.

2

Cut the ginger into powder.

3

Pour a small amount of oil into a frying pan, heat it over high heat until 80% hot, add in minced ginger and diced pork and chop until it is broken.

4

Change the heat to low, add bean paste and sweet flour paste, add a small amount of water, stir well, and simmer for about 10 minutes. When the water is dry, remove the pan, place it into a bowl, and place it in the refrigerator and refrigerate until the oil solidifies.

5

. Sift the flour and place it in a large basin. Mix the yeast well with cold water, pour in from the center, and side it on one side, while using a chopstick to stir until the flour is flocculent.

6

. Pour the flocculent flour on the cutting board and knead it by hand to form a uniform and smooth dough (the dough does not need to be kneaded until the full stage, just knead it until the expansion stage).

7

Place it in a large basin, wrap it with plastic wrap and place it in a fermentation box to ferment for 40-60 minutes, or place it in the refrigerator to ferment at low temperature for more than 10 hours until the dough is fermented to twice the size.

8

Remove the dough and vent it, knead it again, cover it with a damp cloth, wake it at room temperature, and relax for 20-25 minutes.

9

Roll the dough into long strips.

10

Cut into small doses of about 40 grams each.

11

Take a small dose and press it flat, press it into a round dough sheet, and put appropriate amount of meat paste in the middle.

12

Turn around and close your mouth to form a steamed bun shape.

13

Put baking paper under the wrapped buns and place them evenly on the steaming grid, leaving a certain gap between each steamed bun.

14

Pour water into the steamer, bring to a boil over high heat, turn off the heat, put the green steamed buns into the steamer, cover the lid, and ferment for 30-40 minutes.

15

Open the lid of the pot to a small gap and observe the steamed buns. If they have fermented to about twice the size of the original green body, close the lid and reopen the fire.

16

After steaming over high heat for about 20 minutes, the hot buns are ready.

My skills in making pasta are very average, and I have always been depressed. Why is the skin of the buns I bought so smooth and my food is full of pimples? Later, I summarized it, first, is it because I kneaded the dough by hand and not stirred it by a machine, so the dough is not smooth enough? Second, was it because when I finally wrapped it, my dough was pressed flat with my hands instead of rolling it with a rolling pin? The dough had many bubbles, so the skin was not smooth enough? Regarding the first one, our bread maker is already on the way. It is estimated that it will arrive in two days. Then we will see if the smoothness of the dough stirred by the machine can be improved. As for the second one, because my mother made all the steamed buns in the past few times, she refused to let me roll them. She said that it could be formed by pressing them with her hands, so why should I use rolled them? I was very helpless. Next time I rolled them out. Try it myself. If it's still like this kind of pimples, I have to consider whether it's a matter of flour or the proportion of water surface.