Step
1. Put a catty of flour in a pot, add 3G of water and 1G of yeast. Note that the water here is warm water, and the water temperature is about 25 degrees (warm water that is not hot). After mixing with the dough, cover it with plastic wrap and ferment for 1 hour. If it is cold, the time will be longer, usually it will be twice as big as the dough.
2. The dough needs to be mixed again. If the fermentation is too sticky, just add a little flour, which is generally not the case.
3. Divide the dough into several long strips, cut them evenly with a knife, and flatten them by hand.
4. Use a rolling pin to make steamed stuffed buns, which is similar to the dumpling skin, but thicker than the dumpling skin.
5. The stuffing of steamed buns is the key to making steamed buns, and whether it tastes good depends on the taste. I cut up fresh mushrooms and shallots, then put them into a big spoon and fry them together. The seasoning is adjusted here, and the feed such as sand tea sauce is added to adjust the saltiness according to personal taste. Then, the stir-fried materials and the lean meat are chopped, and Jiang Mo is added and stirred together to make a stuffed bun.
6. In the process of making steamed buns, if you have friends who can't do it, you can go to Potato to search for videos. It's my first time to make steamed buns, and it tastes and looks good. Haha. It should be noted here that after the steamed buns are wrapped, they should not be steamed in a hurry. They should be put in a steamer and fermented for 15-2 minutes, and then steamed on fire. After the water is boiled, turn to low heat and steam for 2 minutes.
7. In order to let children with partial eclipse eat some pasta, I made a "pig's head bun" for children, and the children liked it very much. The operation is very simple, just like making steamed buns, except that you don't have to pinch so many pleats to ensure that the steamed buns don't show their stuffing. Then turn the steamed buns upside down to reveal a smooth side, and add two ears, a nose and eyes made of black sesame seeds to complete the pig's head bun.
Tips
2. It's best to have ginger in the stuffed bun, but according to personal taste, it must be chopped into very small pieces to taste, and children will not reject it.
3. The most important thing is that the steamed buns can't be steamed immediately after they are wrapped. They should be left for 15-2 minutes to be fermented again, so that the steamed buns can be steamed. I didn't ferment them again the first time, and the steamed buns were like jiaozi.