Cooking Steps

1. 

   Step1:First of all, making dough. The biggest puzzle of making dough is the proportion of water and flour. So students who don't know the proportion can operate strictly according to the proportion of flowers. It must be just right for drying and wetting. Huahua makes 12 steamed buns. So it uses 400g flour with medium gluten. The corresponding amount is 220g water. The other amount is also reduced to 400g flour. Because it uses quick acting yeast, which can be directly put into flour. So pour all the above into flour. Then add water slightly lower than the temperature. Stir it into a large piece. Then pour it out and start kneading dough. The kneading table should be lower than the waist. This will facilitate arm force, not wrist.

2. 

   Step2:Knead the dough into a smooth dough, put it in the basin, cover with plastic film, put it in the place where the indoor temperature is about 30 ° C, wake up the dough for 2 hours, until the dough is twice as large, and press a hole with your finger. Do not retract. If the indoor temperature is low, extend the hair time properly.

3. 

   Step3:Meat stuffing. Add starch, ginger powder, salt, chicken essence, soy sauce. Then add water a little bit. Stir vigorously. Mix into meat stuffing. Let the meat eat water. This will not be very firewood. But don't be too thin. Too much water will affect the awakening of baozi.

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   Step4:Put the chopped shrimps in. At this time, we need to see the degree of dryness and wetness of the meat filling. If it's too thin, we can put some starch. It's a little dry after the flower tune. So we put an egg. Then put in ginger powder, onion powder and mix wel

5. 

   Step5:Wash the bamboo shoots. Dry them with kitchen paper. Chop them into small pieces. Put them into the meat stuffing. Stir well

6. 

   Step6:At this time, you need to taste the saltiness. Adjust according to the taste. After mixing, put it into the plate and trowel it. It's convenient for later packing.

7. 

   Step7:Take out the wake-up dough. Knead it into a smooth dough. Rub out the bubbles in the hair.

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   Step8:Because it's the weight of 12 buns. Roll the dough into thick strips. Divide them into 2 parts. Wrap the unused half with plastic wrap first

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   Step9:Then rub the strips. Cut them into 6 equal part

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    Step10:Take a dough, press it flat, roll it 2 times slightly, and roll it into a circle. The unused dough should be covered with plastic wrap to avoid air drying.

11. 

    Step11:Then roll the dough while holding it. Roll the edge with a rolling pin. Roll the edge a little thinner

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    Step12:Put the meat on the skin with a bamboo slice or a slightly flat spoo

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