steamed buns with soy sauce

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1. Put the ingredients of the steamed buns into the bread machine and run the dough spreading program.

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2. Cut the lean meat into small pieces of 1CM square. 3. Mix the meat and sweet flour paste well and soak for 1 hour.

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4. Heat the oil and bean paste in a wok, stir-fry the red oil and add the submerged meat. 5. Add water after the meat has completely changed color. After boiling over high heat, turn to low heat and simmer for 5 minutes. Then turn to high heat to collect the soup.

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6. Allow the cooked meat to cool, add chopped shallot and ginger, and mix well.

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7. Divide the dough into equal sized dough, round it, cover it with plastic wrap and wake for 10 minutes. 8. Put appropriate amount of water in a steamer and bring to a boil. Set aside. 9. Press the dough with your hands to make a small nest.

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10. Put an appropriate amount of soy sauce meat into the dough bowl, put away your mouth, close your mouth, rinse it down and round it.

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11. Put the prepared steamed buns into a steamer filled with boiling water, cover and turn off the heat and let stand for 20 minutes. 12. Heat the steamer, boil the water over high heat, then turn to medium to medium heat and steam for 15 minutes.

Super wordy:

********* I am very lazy, so I always use a toaster to make noodles. The dough spreading program of my toaster is: default for 30 minutes to make noodles and 90 minutes to make noodles. It takes 2 hours in total!

********** Different brands of flour have different water absorption. You can adjust the amount of flour according to the flour conditions in your home.

******** Baking powder is just to make the dough better, so there is no need to leave it.

********* It is recommended to let the dough stand for 10 minutes after it is mixed to fully mix the dough and water before continuing to dough, so that the dough mixing effect will be better. I paused the program for 10 minutes after the bread maker was running for 10 minutes and then restarted the dough spreading program.

******** It is best to cover the dough with plastic wrap to prevent dry dough.

************ It is best to have a leaner meat, because the all-lean meat will easily taste stale, and if it is too fat, it will be too greasy. The fat-lean ratio I use myself is 3:7.

********* Use cold oil to fry the bean paste into the pan to get red oil. If you don't like bean paste, you don't have to put it in.

******** Sweet flour paste and bean paste are salty, so I didn't put any salt in it. If you have a heavy mouth, you can also add the right amount of salt, the right amount!!

*********** Shallots must be put after the meat has completely cooled. When it is hot, they will have a stinky onion flavor.

********* Step 11 is to make the noodles fully spread and prevent the appearance of dead noodles! This is the method I borrowed from the secondary fermentation of bread, and the effect is good.

******** It is best to keep the steamed buns out for 5-10 minutes after turning off the heat. This can also prevent the appearance of dead faces!