Cooking Steps

1. 

   Step1:Yeast with warm water. Do not stir. Add flour. Add water. Stir into floc. Knead it into a smooth dough. Knead it a little softer. Then the steamed bun will be fluffy. Wrap the container with plastic wrap. Ferment at room temperature for about 3 hours. It can be put above the warm water of about 30 ℃ to speed up the fermentation. If it's hot, it can ferment in 2 hours. Ferment it to twice the size. Press it down with your fingers, it's soft and doesn't rebound. Peel off the dough and make it into a honeycomb. Ferment it.

2. 

   Step2:Time to ferment dough. Let's make meat stuffing. Chop pork and beef into meat paste. Mix them together. You can also use meat grinder. The meat is delicious. Add chopped scallion, ginger and coriander together. Add salt, soy sauce, pepper, thirteen spices. Mix well with old soy sauce or soy sauce. Streaky pork should be fatter. Because beef is more firewood. It's fragrant only when it has oil. If the meat is not fat enough, you can add a little corn oil. Add a spoonful of sesame oil and stir. Waiting for fermented doug

3. 

   Step3:After the dough is fermented, knead the long strips and cut them into uniform small dosage forms of the same size. Use a rolling pin to roll out the blank with the thin middle on the edge. It's easier for me to roll with a rolling pin. The bottom of the bag is thick and the edge is thin.

4. 

   Step4:I didn't take a picture of the process of baozi, so I just knead it into a similar shape. This one I wrapped is really not good-looking - after wrapping, let it stand for 20 to 30 minutes. This step is very important... It must be fermented twice. This determines the fluffy softness of your bun's skin. Put steamer paper or silicone paper on the bottom of the bun to prevent it from touching the table. Don't use dry noodles. Use dry noodles to steam out the bottom or dry noodles.

5. 

   Step5:It's OK to steam in the pot. It's OK to steam in hot and cold water. Boil the water, meat and large steamed buns for about 15 to 18 minutes. It depends on the size of your buns. You can open the cover directly. As long as you have good fermentation twice, there will be no problem of shrinkage. The skin of the bun must not be thin. Don't pursue thin skin and big sink. The bun will shrink. And it has no elasticity.

6. 

   Step6:One bite. Full of fragrance If you want to bring soup, you can add a little water to the filling. Stir well. Don't add too much.