Preparation materials: 750g of medium gluten flour, 390g of warm water, 8g of yeast, sugar 15g, 750g of pork belly, chives 16, mushrooms 16, 65g of dried bean curd, 3 ginger, soy sauce, salt and chicken essence.

Production steps:

1. Pour the yeast into warm water and stir well. You can leave it for a while to let the yeast fully melt.

2. Pour the mixed yeast water into the bread bucket.

3. Pour in all the flour and flatten it.

4. Add 15g sugar, and it is best to divide the sugar into four corners, which will be more uniform.

5. Turn on the dough mixing function and turn it off after 25 minutes.

6. The kneaded surface is smooth and particle-free. Take it out and wrap it in plastic wrap. Ferment to twice the size in a warm place. If you press a hole with your finger, it won't bounce, but there will be a honeycomb when you pull it up.

7. Put the dough in the room for 45 minutes after making it.

8. Wipe some dry flour on your hands, rub it out, rub it into strips, and cut it into the same size.

9, "stuffing.

10, cover the pot with cold water, start it for the second time 10 to 15 minutes, steam it directly on high fire 15 minutes, and cover it for 5 minutes.

1 1, finished product drawing.