Cooking Steps

1. 

   Step1:This kind of steamed bun made the original fruit treasure without eggplant. After eating two steamed buns, it was successful after making the third time. Before, the skin of steamed buns was always not fluffy. It was a bit hard to eat. To sum up the experience, it should be that the time for the second fermentation was not enough and steamed buns were too long and stuffy after steaming. Steamed buns and steamed buns were not the same. They were not as real as steamed buns, so they should not be steamed for too long. This time was shortened And boring time. The whole process is as follows: mixing flour, making flour, preparing stuffing, wrapping bun, secondary fermentation for 30 minutes, steamed bun for 20 minutes, turn off the heat for 3 minutes, Tips-1, and make the steamed bun soft. The proportion of flour and water is about 1-0.6. The moisture of flour is different, and the water quantity is slightly different; 2. Use half of warm water to quantize the yeast. Warm water is used to stimulate the activity of yeast and make fermentation easier. 3. Judge whether the noodles are good - poke the dough with your hand. If it doesn't retract, it will ferment well; 4. The wrapped bun must be fermented twice. The purpose of cold water pot is also to prolong the fermentation time.

2. 

   Step2:(no picture. The size of eggplant before water brake) and the ratio of face to face and water 1-0.6. First, pour yeast into half of the warm water, stir it with chopsticks while pouring water into the flour. The other half of the cold water is enough. Continue to stir while pouring water into the flour. Stir until it is flocculent. Next, knead the face into a dough. The dough has no special requirements. It can be shaped.

3. 

   Step3:Hair noodle - it usually starts in 1 hour at room temperature. The time is only for reference. Tips has a judgment standard

4. 

   Step4:Prepare stuffing - prepare stuffing when fermenting. Peel eggplant and cut into small cubes of 0.50.8cm square. Put them into a large bowl. Stir with proper amount of salt. Wait for about 30 minutes for the water in eggplant to come out. Dry eggplant by hand. Cut green peppers and shallots and add them into eggplant after cutting. Mix in soy sauce, five flavor powder, chicken essence, crude oil and sesame oil.

5. 

   Step5:Baozi - the fermented dough is slightly rubbed to exhaust the air. A hole is dug in the middle of the dough. The dough is divided into long strips, which are then divided into small dosage forms of about 50g. Sprinkle some dry flour on the dosage forms, which are not sticky to the hands and the board. The small dosage forms a medium thick, thin skin around. Add about 40g stuffing on the skin. The specific packaging method cannot be use

6. 

   Step6: