Cooking Steps

1. 

   Step1:First of all, the proportion of flour and water is 2-1 according to other prescriptions. Before, the flour was estimated to be added slowly in two or three times. This time, I wanted to try to make the dough with the rigor of baking. Although the result was successful, I felt that the flour was slightly hard. It is suggested that adding 50g to 80g water would be more ideal. Prepare a bowl of about 550G warm water (about 35 ℃. Hot but not hot). Dissolve the yeast in the water and mix well for use.

2. 

   Step2:Mix 1000g flour with 30g white sugar. The purpose of adding white sugar is to make the bun more Xuan and soft. You can also add a small amount of milk. Steamed buns will be whiter and have milk fragrance. If you add milk, the amount of water will be reduced by the same amount.

3. 

   Step3:Pour the yeast water into the basin. Stir with chopsticks until there is no powder.

4. 

   Step4:Knead with your hands until the basin is smooth, the surface is smooth and the hands are smooth. This process takes 5 to 10 minutes. I put 500g of water. It's hard to knead. It's a hard work. When the noodles are hard, it will be hard to pack the stuffing. The advantage is that it is easy to shape. Cover with a damp cloth or place on the side of the heater to ferment. If the temperature in the south room is low, thick cloth shall be used to cover the side of the furnace or other warm places.

5. 

   Step5:The apparent temperature is about 1-2 hours. It can be twice as large.

6. 

   Step6:Cut the fennel into cubes for later use. Dice onion and ginger.

7. 

   Step7:Deep fry pepper in hot oil over low heat to make it fragrant. Scoop out pepper. Let the oil cool and put in the meat.

8. 

   Step8:Add onion, ginger, salt, soy sauce, oyster sauce, bean paste, sesame oil and water in one direction and mix well.

9. 

   Step9:Take out the hair and rub out the bubbles. Take out half of the long strips and then pull or cut them into about 30g of dosage. Knead them. Flatten them by hand and roll them into a round skin. The other half remember to cover it with wet cloth. At first, I saw someone else's prescription saying that the dosage was divided into 50g. I used the electronic to weigh 50g. The result was too big and not ripe. The bun was too thick and not crisp. The other half decisively changed it to 30g. The bag was as successful as the small cage bag.

10. 

    Step10:Put the fennel in the meat stuffing, mix well, and wrap it in the bun skin. Close up. Because the water is less and the surface is hard this time. It's hard to close. There are no beautiful pleats.

11. 

    Step11:Cover with plastic wrap and wake up for 20 minutes. At this time, you can roll out the other half of the noodles and pack the stuffing. In this way, you will wake up when the pot is cooked.

12. 

    Step12:Heat the non stick pot and drain the oil (covering the oil at the bottom of the pot). Use medium and low heat. Put the oil into the bun when it is just warm. Fry 3-

13. 

    Step13: