Cooking Steps

1. 

   Step1:Dissolve the yeast in warm water. Follow the proportion. Pour in the flour. Knead into a ball. Cover with a wet steaming cloth. Leave for about two hours. I knead two dough. This is yeast duo. It's made of steaming cloth. The most important thing is the temperature. In summer, the room temperature is 27 degrees. I put it on the windowsill in the sun. The dough will be big. About two or three times. There are holes in the dough. If the room temperature is low, try to put the basin in a warm place. For example, use a hot water bag and cover it with a quilt. Or put hot water in the steamer. Put the basin on the steamer curtain. Don't burn it too much. It's not good to burn the dough well.

2. 

   Step2:This one has less yeast. It uses plastic wrap. Because of the first time. Try which hair is good. Keep it for about two hour

3. 

   Step3:Wash and chop pickled vegetables. Add minced ginger and scallion. Oil salt, pepper powder, soy sauce, chicken essence, cooking wine and oil consumption. Mix well in one direction. You can pump some water into the sink.

4. 

   Step4:This is pork and scallion. The method is the same as above. It's slow to draw water. In order to keep the steamed buns from getting too dry.

5. 

   Step5:It's almost like two dough. If there are beehives in the dough, it's OK. It's not easy to tear the plastic wrap. It's recommended to cover it with steamed cloth. The most important thing is the temperature. In summer, the room temperature is 27 degrees. I put it on the windowsill in the sun. The dough will be big. About two or three times. There are holes in the dough. If the room temperature is low, try to put the basin in a warm place. For example, use a hot water bag and cover it with a quilt. Or put hot water in the steamer. Put the basin on the steamer curtain. Don't burn it too much. It's not good to burn the dough well.

6. 

   Step6:The dough is bigger. Two pots of big buns and two pots of small ones.

7. 

   Step7:Put it in the steamer and put it aside for 5-10 minutes (put it anywhere. It's mainly about the second awakening of the bun, and the time is also mainly about the awakening of the bun. When waking up, make sure to cover it with a plastic wrap or a lid, otherwise the skin of the bun will be dry. Don't use the plastic wrap when steaming). The water in the steamer should be heated in advance. Then fire. Turn to medium and low fire for 18 minutes. Turn off the heat and keep it stuffy for about 5 minutes. Just open the lid. Don't open the lid in the middle. Because the bun is too big. It's pure meat again. So it takes longer. The time for steamed buns depends on the size, meat filling and vegetables filling. The water in the steamer is heated in advance.