Stuffing formula of authentic steamed stuffed bun and making method of steamed stuffed bun

1, filling formula: pork, salt, chopped green onion, chicken essence, eggs and water.

2. Materials to be prepared: water, pork, warm water, yeast, two portions of flour, sugar, eggs, chopped green onion and chicken essence.

3. Wash and chop the pork, then add salt and water, and stir vigorously in the same direction with chopsticks until the meat becomes sticky and slippery.

4. Break up the minced meat with water, then add the eggs, chicken essence and chopped green onion and mix well.

5. Bring boiling water into the flour to form a circle, and then stir the flour and boiling water into balls with a scraper.

6. Put aside the stirred dough and let it cool at room temperature for later use.

7. Add 5g of white sugar to another pile of flour, dissolve the yeast in warm water, mix evenly and let stand for 3-5min, then pour the yeast water into the flour.

8. Stir the materials in the container into a ball with chopsticks, and finally knead the loose dough into a complete dough.

9. Move the dough to the desktop and overlap it with the cold noodle dough.

10, then knead the two kinds of dough into a smooth shape with both hands and relax at room temperature 10 minute.

1 1. Knead the loosened dough into long strips and divide them into equal small doses.

12, roll the small dose flat with a rolling pin, and then roll it into a dough sheet with thick middle and thin sides with a rolling pin.

13, wrap the prepared meat stuffing, turn the steamed stuffed bun skin into a fish mouth shape.

14. Put the wrapped steamed bread into the steamer, leaving a gap in the middle, and cover the steamer cover for final proofing.

15. After the dough is proofed, put cold water in the pot and put the steamer on the pot. After the water boils, turn to medium heat and steam for 8- 10 minutes, and the delicious steamed buns are ready.