Cooking Steps

1. 

   Step1:Put the yeast powder in a bowl. Add warm water and stir until it dissolves. Let stand for about 5-10 minutes. The yeast activity can be fully stimulated and the fermentation speed can be accelerated. Then put the common flour in the basin. In order to make the bun skin healthier, I added 1 / 4 soybean flour. Of course, it's OK without it. Or it's the same with other coarse grain flour.

2. 

   Step2:Add a small amount of melted yeast water for many times, stir it with chopsticks to form floccules, then knead it into smooth dough by hand, put it in a basin, cover it with a lid or apply a fresh-keeping film, and ferment it to twice the original size. It is obvious to peel away the honeycomb tissue inside the dough by hand, that is to say, the fermentation is completed. This step is very important to fully ferment, which will affect the fluffy degree of the finished baozi.

3. 

   Step3:In the process of waiting for fermentation, I used pork to make dumpling stuffing. I used pork, eight parts thin and two parts fat. I used meat grinder to break it up. I put in soy sauce, oyster sauce, sesame oil, ginger powder, pepper powder, chicken essence, salt, cooking wine and onion cubes and mix them evenly. The pickled dried beans and powder strips were chopped and put together. I stirred them evenly to make dumpling stuffing.

4. 

   Step4:After the dough is fermented, take it out and rub it on the chopping board to empty the bubbles. The dough without bubbles will be delicate and smooth when it is cut across. This step is also the key to the puffiness of the bun. The gas in the dough will be emptied. The pores will be even in the next fermentation. There will be no dead skin collapse. Knead the dough, divide it into the same size and roll it into a bun skin. But the skin should not be too thin. There is no room for fermentation. It may cause dead skin.

5. 

   Step5:Take a bun skin with your left hand. Fill it with stuffing. Wrap it up and put it on the top of the steamer. Don't steam it immediately after wrapping it all. Make secondary fermentation. Especially in the low temperature environment. Cover it to prevent the moisture loss of the bun skin from causing dry skin.

6. 

   Step6:It's about 30 minutes. The size of the steamed bun is bigger than the original one. Open the hot pot and boil the water. Turn it to medium heat and steam for about 15 minutes. The specific time depends on the size of the steamed bun. When the time comes to turn off the fire, don't open the lid immediately. Keep simmering for another 3-5 minutes. Take out the steamed bun. There will be no skin collapse and shrinkage.

7. 

   Step7:Finished product.

8. 

   Step8:Very fragrant.