Cooking Steps

1. 

   Step1:The raw materials of the dough are as shown in the figure. Today's skin and stuffing can be packed with six buns

2. 

   Step2:Add water to the spinach and smash it with the blender. Strain out the spinach juice. Put it in the microwave oven and heat it up a little. 40 ℃.

3. 

   Step3:In the past, I used to use a cup to scoop out noodles. I usually see my parents' experience in making pasta. They are two bowls of noodles and one bowl of water. Today, I plan to use the chef's machine. Because I can't experience the hand feeling, I measured the weight of 300 ml flour in a rigorous manner, about 187 G. Add about 90ml spinach juice. There is about 15 ml of yeast water left.

4. 

   Step4:The yeast is dissolved and activated with a little warm water. First add it to the flour, then add the spinach juice, knead it into a smooth dough, and ferment.

5. 

   Step5:Let's make stuffing at the end of fermentation. The raw materials of stuffing are as shown in the figure.

6. 

   Step6:Minced fenne

7. 

   Step7:Add a little salt. Stir well. This will make the meat filling soft and easy to stir. Or not.

8. 

   Step8:Fennel, minced meat, scallion and ginger, sesame oil, pepper, delicious, salt, a little sugar, chicken essence. Stir them together. Because the fennel is very dry and has no water. Stir it while adding a small amount of soup. Even if there is no soup, the stuffing will not dry. But control the dosage. I'll add about 20 ml of stock to these fillings today. Sesame oil can be added as appropriate.

9. 

   Step9:The physical and chemical explanations are too complicated. In a word, the meat filling should be thin, and the soup or water should be added in several times, and there should be salt. In these cases, the meat should be stirred in one direction until it is always in a state that it can't be dispersed. Moreover, when it is stirred, it is more and more delicious.

10. 

    Step10:I ferment in a hot pot with water separated. Because it's late spring now. I can ferment only by heating once. After that, exhaust and knead.

11. 

    Step11:I started to pack. To tell you the truth, the steamed buns I packed always taste better than those sold to each other... The shape of the bag is not good-looking is my eternal pain

12. 

    Step12:I usually don't make a fool of myself (because I can't)^_ ^). If I don't want to take photos, I will definitely wrap them into willow leaves. The reason is very simple. I can pack big stuffing. The skin rolled out by the same big dosage can cover twice the stuffing of round dumpling. Put warm water in the steamer. Wrap the bun and put it in the steamer to wake up. Turn on the fire in about 20 minute

13. 

    Step13:

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    Step14:

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    Step15: