Fresh meat steamed buns

1

Dissolve the yeast with warm water at 35 degrees, let it stand for a while to fully activate it

2

Add white sugar to the flour and stir well (white sugar helps fermentation)

3

Pour the yeast water into the flour and stir as well as possible

4

Add warm water to the flour, add it little by little, and stir while adding until it becomes snowflake.

5

Knead the dough vigorously until the surface is smooth (approximately 15-20 minutes)

6

Cover with plastic wrap and place basin in a warm place to ferment

7

While you are awake, prepare the stuffing, chop the meat into stuffing, add minced ginger, cooking wine, soy sauce, vinegar, salt, sugar, chicken essence, pepper, and sesame oil to mix well, then pour appropriate amount of water into it, and stir in one direction.

8

Hair the face to twice its original size, with large honeycomb tissue inside, and the face will be ready

9

Take out the dough and knead it hard into a long strip

10

Pour the dough into small evenly distributed doses

11

Roll out the dough into a dough sheet with a thickness in the middle and a thin dough sheet on the four sides

12

Wrap in appropriate amount of meat filling

13

Pinch out the folds and close the mouth (the meat filling harvest is so easy to cook

14

Put it in a steamer and ferment for a second time for 20 minutes, add boiling water to the pot, and steam the steamed buns for 20 minutes.

1. The ratio of yeast amount to flour is 1: 100, that is, 500 grams of flour are used with about 5 grams of yeast. The weather is cold now, so I put more and can reduce the amount in summer. 2. The yeast should be melted with warm water at the temperature of about 35 degrees. This temperature is most conducive to yeast activation. 3. Sugar is used to help fermentation, so there is no need to taste sweetness. 4. Baking powder also helps fermentation. If you consider health factors, try to choose aluminum-free baking powder, although I don't know if it is absolutely safe. But it is relatively better. 5. In winter, use warm water to mix dough. The temperature is also around 35 degrees. On the principle of not being hot, you can ferment faster. 6. The dough must be kneaded very smoothly, so that the steamed buns will be beautiful and taste better. 7. The dough must be placed in a warm place to ferment until it is twice the original volume. The current temperature takes about 3 hours. 8. The wrapped steamed buns need to be fermented twice, so that the steamed buns will be smoother and softer. There will be no feeling of dead face 9. Don't open the lid immediately after steaming the steamed buns. Be sure to steam for 2 or 3 minutes. Open the lid as soon as it is steamed. The steamed buns will retract immediately, but if you steam for too long, the steamed buns will stick to the bottom. 10. If you like, mix the filling You can add some seasoning or pepper water to make it more fragrant and have a richer taste