Meat bun recipe

Step1:Put the milk and yeast into the barrel of the bread machine. Wait for it to dissolve. About 5-10 minutes. Then add the eggs and flour. Choose the kneading procedure. 15-20 minutes. (open the cover. The temperature should not exceed 40 ℃.)

Step2:After kneading, close the lid and ferment for 1-1.5 hours. Insert a hole in the finger duster. Do not retract.

Step3:Make meat stuffing during fermentation.

Step4:Put all the ingredients together.

Step5:Stir in the same direction, so that the meat in the bun will not be scattered.

Step6:The fermented dough will not be taken out. Continue to choose the kneading procedure until the dough is smooth.

Step7:Knead and take out the dough.

Step8:It's OK to cut like this.

Step9:Flour the dough. Dig a hole in the middle.

Step10:Slowly elongate to form a circle.

Step11:Cut it off at one end. Divide it into 10 small dosage forms.

Step12:Centered on the section. Press flat down.

Step13:Roll it out to make the middle thick and the surrounding thin patches.

Step14:Put on the meat.

Step15:Make a bun. Please ignore my ugly bag

Step16:Grease or pad the bottom of the bun. Put the bun on.

Step17:Close the lid. Wake up for 20 minutes. Wake up and put in cold water. Steam for 20 minutes after boiling. Do not uncover after steaming. Keep simmering for 5 to 10 minutes.

Step18:Steamed.

Step19:Open to eat.

Cooking tips:The proportion of fat and lean meat is 4-6. I don't eat fat meat. So I use pork tenderloin. I need to add a large amount of oil on the basis of the formula. Otherwise, the meat is too dry and not delicious. There are skills in making delicious dishes.