steamed baozi stuffed

Recipe Recommendations

• flour appropriate amount
• corn oil appropriate amount
• meat emulsion appropriate amount
• rice wine appropriate amount
• salt appropriate amount
• oyster sauce appropriate amount
• ginger powder appropriate amount
• pepper appropriate amount
• chicken essence appropriate amount

• salty and fresh
• steamed
• an hour
• ordinary

Steps for steamed baozi stuffed

1

Add a small amount of salt and corn oil to the flour and mix well.

2

Add water and knead until smooth dough, cover with a damp cloth and let stand for 20 minutes.

3

Chop the jelly meat with a knife.

4

Mix the meat paste and meat jelly in a ratio of 1:1, add salt, rice wine, oil consumption, ginger powder, pepper powder, and chicken essence, stir well, and add to the strength.

5

Roll out the dough into long strips and cut into small doses of the same size.

6

Roll out the dough as thin as possible into slices, and add the meat filling.

7

Squeeze it into unsealed buns. (I photographed the first basket of steamed buns. I squeezed half and half for fear that the soup would come out.)

8

Put a damp cloth on the steaming drawer and drain the steamed buns into rows, leaving a slight gap.

9

Steam for 15 minutes and turn off the heat.

10

Turn off the heat and start the pot and plate.

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