How to use yeast flour to make steamed buns fluffy

How to make fresh meat buns with yeast:

Materials: Crust: 500g of medium gluten flour, 5g of dry yeast, 1 tsp of sugar, 270g of water

Filling: 350g of pork puree, 1 tsp of ginger puree, 1 tbsp of chopped green onion, 1 tbsp of soya sauce, 1/8 tsp of salt, 1/4 tsp of sugar, 1 tbsp of oyster sauce, 1 tbsp of cooking wine, a few drops of soy sauce, 2 tbsp of corn starch, 2 tbsp of sesame oil, a little white pepper, 100ml of water

1, 2 tbsp of sesame oil, 2 tbsp of white pepper, 100ml of water

1, 2 tbsp of water, 270g of water. 2 tablespoons of sesame oil, 2 tablespoons of sesame oil, a little white pepper, 100ml of water

1, in 270g of water, add sugar and stir to dissolve, put the dry yeast into the stirred water, and set aside.

2. Let the yeast water sit for 15 minutes, then slowly pour the yeast water into the flour, stirring as you pour.

3. Mix the flour and yeast water well, and knead with your hands repeatedly to form a dough.

4: Knead the dough over and over again until it is non-sticky and the surface is smooth.

5: Put the dough into a bowl, cover with plastic wrap, and set aside to ferment for 3 hours

6: Put the pork puree into the bowl, and add 1 tbsp of grated ginger, 1 tbsp of chopped green onion, 1 tbsp of soy sauce, 1/8 tsp of salt, 1/4 tsp of sugar, 1 tsp of oyster sauce, 1 tbsp of cooking wine, a few drops of dark soy sauce, 2 tbsp of corn starch, 2 tbsp of sesame oil, and a pinch of white pepper, stirring with chopsticks to mix well.

7. Add 100ml of water to the meat mixture in batches, stirring each time the water is added and the water is completely absorbed by the meat mixture before adding the next time.

8: When the dough has doubled in size, knead the dough for the second time, expel the air and knead the dough again until smooth.

9: Roll the dough into a long strip, cut it into 6 equal pieces, and then roll and flatten them into a dough sheet

10: Take a dough sheet and roll it out with a rolling pin to make it thicker in the center and thinner around the periphery, and slightly bigger than the palm of your hand

11: Take the meat filling and put it into the dough sheet, and then wrap it in your hands to form a bun.

12. Put the buns into a steamer basket. In the pot pour the right amount of hot water, put on the steamer, cover the lid, the second fermentation 10-15 minutes.

13, fermentation is good, the stove on high heat, the water boiled and steamed for 15 minutes.

14, turn off the fire and wait 3 minutes before opening the lid, the bread is ready.