How to wrap meat and steamed bread in a big bag?

The practice of big bag wrapped with meat steamed bread

Let's start with the meat stuffing. I took it out last night and melted it. I added Jiang Mo, soy sauce, spiced powder and monosodium glutamate, sealed it with plastic wrap and put it in the refrigerator.

Chop onions

Cucumber chopping

Take it out in the morning, add chopped green onion, shredded loofah (because there is no other food at home, you can add it according to your own taste), oil, salt and sesame oil and mix well.

Besides, I rubbed it last night. Melt baking powder with warm water and shake well. Add flour and knead into dough. Because I want to bake in the oven, I knead the dough harder.

Take it out after fermentation and knead it evenly.

Crush into small doses

When rolling noodles, you must only roll the edges, leaving a big knot in the middle (because you have to make them look like steamed bread, so that the surface of steamed bread can be smooth and tender)

Fill in the stuffing and wrap it into buns. When wrapping, pinch the edges less, and don't pinch the seams too thick.

After wrapping, turn the steamed bread upside down and make it look like steamed bread.

Fermentation in the oven, because it is already very cold here, so fermentation in the oven, if the weather permits, can be fermented at room temperature.

After fermentation, brush egg liquid on a stove of steamed bread, sprinkle with black sesame seeds, and put salad oil on the baking tray.

Put it in the oven, preheat the oven to 200 degrees and bake the middle layer for 20 minutes.

Add water to the steamer, put the steaming cloth, put the remaining steamed bread into the steamer, steam for 20 minutes after the fire and hot air appear, and turn off the fire.

After standing for 10 minute, the pot can be boiled.