Cooking Steps

1. 

   Step1:If you use a bread machine to make flour, it's simpler. Put flour, water, sugar and yeast into the bread barrel in order. If there is no machine, first put yeast, sugar and some warm water in a small bowl and mix well. When there are a lot of bubbles in the bowl, you can mix the fermented water and the remaining water. Mix the flour into a uniform dough. This process takes 1.52 hours. This is called the first fermentation.

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   Step2:When waiting for the dough, prepare the meat. Vegetables with large water content, such as cabbage, need to be salted in advance to force the water out before they are chopped; for beans, I will blanch the water first and then chop it; for shallots, no special treatment is needed. Just chop them.

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   Step3:Seasoning with mince. I usually leave the salt at the end. Because oyster sauce and soy sauce are already salty, the salt will not be too salty at the end.

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   Step4:Add vegetables. Mix the meat and vegetables evenly. Use chopsticks to quickly stir until the meat is sticky. I'm afraid of trouble. I don't have strength in my hands, so I just wear disposable gloves. Use my hands to stir

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   Step5:The meat and vegetables are well mixed. Scoop out a little. Put it in the microwave oven to cook. Taste the taste. Then season it properly (this is my stupid way. Experienced God. You can skip this step. Where can the God see my mortal experience? Ha ha

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   Step6:It's really hard to explain that the next step is kneading. Anyway, my experience is kneading, kneading, kneading. Knead to the original expansion hollow. Clap up the bang bang dough as if it is firm again, the sound becomes piapiapiapia PIA. The theory is that during the first fermentation, the dough will produce many bubbles under the action of yeast. The inside of the dough is dense honeycomb. When kneading the dough, it is actually to squeeze out the bubbles as much as possible so as to make room for the second fermentation.

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   Step7:After the dough is kneaded, it will be cylindrical and cut into the desired size. The so-called dosage.

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   Step8:Two sides of the cylindrical dosage stick with flour. Press it flat. Use a rolling pin to roll along the edge, while rolling. Turn it around. Roll it into a round piece with thin outer ring and thick inner ring

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   Step9:Scoop a scoop of meat. Pinch a corner at the side of the bun. Pinch the pleats at the right hand. Slowly rotate the left hand to close the bun. In fact, it's not difficult to achieve the legendary 18 fold fold. However, we all have no obsessive-compulsive disorder, so we're not force

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    Step10:Some people like to have an opening in the middle. I like to squeeze it

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    Step11:Sit in rows. Ea

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