First, adding some sugar during fermentation can make the dough ferment faster.

Second, the dough must be mixed with lukewarm water!

Third, after the steamed buns are wrapped, they should wake up for a while and then steam in the pot.

Fourth, don't open the lid immediately after steaming, and then open the lid after cooling slightly.

Prepare ingredients

600g of common flour, 6g of yeast, 6g of sugar, 6g of aluminum-free baking powder (3g of yeast can be added).

Lard (or salad oil) 15g, warm water 300g.

Pork, celery, ginger, pepper water, salt, salad oil, sesame oil.

I won't write the proportion of stuffing, because some people like more meat, and some people like more vegetables, which can be adjusted according to personal taste. I only listed the types of fillings. Personally, I think these seasonings are the most fragrant for pork and celery stuffing.

Detailed practice

1. Mix the flour with lard and baking powder, melt the yeast and sugar in warm water and let it stand for 5 minutes, then pour it into the flour, knead it for 5 minutes, cover it with plastic wrap, and make stuffing when it is awakened (baking powder is not needed).

The moisture content of flour is different in different seasons, so the dosage can be adjusted according to the moisture content of flour, that is, the dough can be made as soft and hard as an earlobe.

2. Pick and wash the celery, blanch it with boiling water, rinse it with cold water, drain the water, cut it into powder or twist it into small particles with a vegetable wringer.

3. Add a little pepper water into the pork stuffing, add Jiang Mo and salt, and stir evenly in one direction. Add celery powder, and continue to stir evenly in one direction. Finally, add salad oil and sesame oil and stir evenly. When steaming bread, don't mix the stuffing too thinly, or the steamed bread will be deformed. )

4. After filling, take out the dough. At this time, the dough has woken up. Remember that it only takes more than 10 minutes to wake up, and it's best to finish it within 1 time (again, it's best to finish it in one time, and don't overdo it, never more than twice, otherwise the steamed stuffed bun may have no wrinkles). Knead the dough until the air bubbles are discharged and kneaded to the surface.

5, warm water on the pot, cover the lid, wake up in the pot for 20 minutes, turn on a small fire, start counting after the water boils, steam 15 minutes, don't open the lid immediately after turning off the fire, wait for 5 minutes and then open the lid.