Ingredients _ Tips for Steamed Bread

1. Chop the pork into minced meat, add cooking wine, light soy sauce and oyster sauce, stir well, then add broth or clear water in one direction several times, and stir until the poured water is invisible.

2. Add pepper powder, ginger powder, salt and sugar to the minced meat and continue to stir evenly in the original direction.

3. The mixed meat stuffing will be a little thin and not easy to wrap. You can cover it and put it in the refrigerator for a long time. The meat will be well wrapped after solidification.

4. Add chopped green onion before wrapping, then add cooking oil and sesame oil and mix well.

5. Take 300 grams of flour, add yeast and warm water, and stir into dough. I use flour made by bread machine, and it is the same with my hands. Just knead it into a smooth dough and ferment it to twice its size. Because there is more water, the dough is very soft.

6. Then pour100g of dry flour into the dough, knead all the dry flour into the dough to form a smooth dough, and then cover10min.

7. Knead the dough into long strips and cut it into pills.

8. Squeeze the drying agent and roll it into rawhide with thick middle and thin sides. Don't roll the steamed bread skin too thin, so the steamed bread skin won't be very soft; Take the steamed stuffed bun skin and put it on your hand, and put a proper amount of steamed buns on it.

9. Turn around and knead the steamed stuffed bun with round passbook, and knead the top of the steamed stuffed bun and each passbook once to become a round steamed stuffed bun.

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