Cooking Steps

1. 

   Step1:Mix 500g ordinary medium gluten flour with 5g non aluminum baking powde

2. 

   Step2:5g yeast, 5g sugar, melted in warm water at the same temperature as hand

3. 

   Step3:Slowly add yeast water into flour and neutralize it into a smooth and soft dough (about 230 water softer than dumpling face) and smear a little oil on the surface to wake up

4. 

   Step4:Cabbage is washed clea

5. 

   Step5:Blanch in boiling water and softe

6. 

   Step6:Too cold quickl

7. 

   Step7:You don't have to be particularly dry to cut and squeeze, because the meat stuffing doesn't have water, and the juice of cabbage keeps the meat stuffing moist

8. 

   Step8:For meat filling, add minced green onion and ginger, 13 flavor old oyster sauce, steamed fish and black bean sauce, and then add cabbage, mix well, taste salty, then add a little salt chicken powder and cooked oil to make it moist

9. 

   Step9:The dough is swolle

10. 

    Step10:Ferment to twice the size of fine and uniform pore

11. 

    Step11:Evenly knead the chopping board, exhaust the air, and roll down the preparation to make the skin thicker in the middl

12. 

    Step12:Add pork and cabbage stuffin

13. 

    Step13:Let's sit for five minutes after Baozi and baoz

14. 

    Step14:After waking up for a while, the pleats are almost inflated. No steam on the steamer. Steam over high heat for 17 minutes. Turn off the heat for 5 minutes

15. 

    Step15:Eat the big white and fat bu

16. 

    Step16:The skin is clean, the meat is soft, the meat is tender and delicious.