Can traditional flour be used as steamed stuffed bun? videotape

-Practice

1, make noodles first. 300g of flour 3g of yeast 1 tsp of sugar, add 150g of warm water, stir into a flocculent shape, and knead into a ball. After waking up 10 minutes, knead until smooth. It's twice as big.

2. Make buns when making noodles.

Dice the eggplant (peeled or not), add a spoonful of salt and let it stand for 10 minute, then wash it with clear water and drain it.

Stir-fry pepper and star anise in oil, stir-fry shallot and ginger, pour in diced green pepper and stir-fry until soft, add diced pork belly and stir-fry until oil comes out (stir-fry slightly), and add diced eggplant and stir-fry. A spoonful of spicy bean paste, a spoonful of sweet bean paste, a spoonful of soy sauce, chicken essence and oyster sauce. Stir fry evenly.

Cool slightly, add chopped green onion and sesame oil and mix well.

3. Start making steamed buns. After the dough is proofed, knead it evenly and exhaust it, and divide it into 8- 10 portions. Take out a flattened roll (thick in the middle and thin on both sides) and put a spoonful of eggplant stuffing. Hold the stuffing with the thumb of the left hand, pinch it with the thumb and forefinger of the right hand and turn it at the same time.

4. Wrap it all up for the second time, 15-20 minutes. Steam in cold water for 20 minutes, and stew for 3 minutes after SAIC.