How to make meat buns?

Eight steps teach you how to make meat buns, and ferment them quickly for 5 minutes, making them soft and juicy.

Today, I will teach you how to make soft and juicy meat buns. Let's have a look!

Composition:

Steamed bread skin: 500g medium gluten flour, 60g warm water+yeast +2g warm milk +220g sugar +2g.

Steamed buns: 450g lean pork, chicken essence, oil consumption, soy sauce, soy sauce, white pepper, sugar, white powder, onion ginger and sesame oil.

Steps:

1. Add yeast water and milk syrup to flour, stir well, add about 10g edible oil, and knead into dough. Pay attention to one direction when stirring, so that the flour will be more energetic.

2. Heat a bowl of water in the microwave oven, put some oil on the fresh-keeping bag, add the kneaded dough, leave enough room for the dough to ferment, and close the door of the microwave oven for fermentation, during which we prepare the meat stuffing.

3. Crush the ginger, chop the onion and put it in a bowl with one third of the water in it. After stirring, soak for a while.

4. Put all other prepared materials into the meat stuffing, or stir evenly in one direction. At the same time, add the water soaked in onion and ginger to the meat stuffing three times, and taste the salty taste again during the period.

5. When the dough is fermented to about twice the size, take it out and knead it with a little flour, because the softer the dough is, the more sticky it is until the bubbles disappear, so that the dough is delicious.

6. Roll it into long strips and divide it into noodles with uniform size, each of which is about 50 grams. Roll them into rich cakes with a rolling pin, thin around and thick in the middle, and then wrap them with meat.

7. We line up the wrapped food, put on the feed bag and continue to ferment for 20-30 minutes.

8. Brush the cooking oil on the steaming plate, steam it with cold water, steam it for 12 minutes, and let it stay stuffy for 3-5 minutes. It can be used after cooling slightly! If you can't finish eating, you can thoroughly cool it, put it in a fresh-keeping bag and store it in the refrigerator.

PS: By the way, microwave ovens ferment super fast, so I don't tell most people.