Hangzhou steamed buns practice

There is a secret to the beauty of Hangzhou steamed buns. When making skins, you should boil them in boiling water, so that the skins are soft and smooth. If you use raw flour, it will be too dry. The stuffing needs juice to be delicious, but it is more difficult to wrap the stuffing with water. After mixing, put it in the refrigerator for a while, let the oil and water solidify before wrapping it, and the steamed stuffed bun will be delicious. 1. Chop the lean meat and fat meat together, make them into small balls respectively, and add aspic. Aspic is the origin of soup in steamed bread. Sift the flour evenly into a bowl, slowly add boiling water, and quickly stir evenly to form a soft dough. Knead the dough into strips with a little flour, then cut it into small round particles, grind it into round pieces, and put it into balls to make buns. 3. Grease the steamer, spread the vegetable leaves, then grease the vegetable leaves, steam in the small steamed bread for seven or eight minutes, and mix well. 4. So the production is finished.