The required ingredients are 1000 grams of amaranth, 500 grams of pork filling, 300 grams of low-gluten flour, 200 grams of brown wheat flour, 2 grams of yeast, 10 grams of sugar, 300 grams of cold water, 1 section of green onion, 1 piece of ginger, the right amount of oil, 1 tablespoon of sauce, 1 spoon of salt.

Specific production steps:

One, the two kinds of flour into the bread bucket, and then yeast, sugar into the bucket, hot days with cool water, winter cold can use warm water, the amount of water is the amount of flour 55-60% or so, but also can be adjusted as you like;.

Second, the bread bucket into the bread machine, start the "kneading" program for 10 minutes, the dough molding without dry powder, slightly on the strength, finishing a little continue to put in the bucket, cover, basic fermentation;.

Three, dough fermentation to deal with the filling: wild amaranth cleaned with salt water, blanched, cooled and then clenched dry water, cut into fine powder.

four, pork filling fat and thin, can be fat more, because the wild vegetables eat more oil, oil is too little dry tasty.

fifth, frying pan in a moderate amount of oil, the onion and ginger stir-frying slightly yellow after adding the meat mixture fried, pouring the right amount of soy sauce coloring to fishy, and then add the right amount of salt to the amount of vegetables are also counted.

Sixth, the amaranth and meat mixture well mixed.

Seven, the dough fermentation to the original two times the size of the hand gently pat the dough with a bang, finger dipped in flour in the top of the dough to poke a hole, not collapsed and not retracted, the fermentation is successful.

Eight, take out the dough and put it on a kneading mat, sprinkle a little flour and knead a few times.

9. Weigh the dough and divide it into equal portions, as large or small as you like.

10: Roll out the dough balls into rounds that are slightly thicker in the center and thinner on all sides.

Xi: Take the filling and put it in the center of the circle.

Twelve, according to their own techniques will be wrapped into a bun.

Thirteen, put the buns on the steam mat on the steam drawer, pushed into the steamer for the second fermentation; there is no steamer with a normal steamer is also possible.

fourteenth, to be baozi billet is the original 1.5 times the size of the hour, and become rounded, the steamer temperature to 110 degrees, without preheating, 25 minutes;

fifteen, time to simmer for 5-10 minutes and then out, to prevent the surface of the baozi due to the sudden cold release shrinkage of wrinkles.