Step 2 If the dough is fermented for about 40 minutes to 1 hour in warm season, if the temperature can't reach, such as winter, the fermentation time may take 3-4 hours. If you want to shorten the fermentation time, you can adopt the following methods: a, you can put it in a fermentation box and ferment it at about 35 degrees; B, you can put two bowls of boiling water in a closed oven; C, you can put it into Xiaomei steamer group, cover it, put hot water into the main pot below, and set the rotation speed to 1, 90 minutes /50 degrees; 4. You can cover it with a wet towel and put it next to floor heating, air conditioning, electric heating, etc. These methods are not needed in hot weather in summer. The volume of fermented dough is two or three times as large as before. If you poke with your finger, the hole in the middle will not retract or collapse (as shown above).

Step 32: Add half the meat stuffing, and add all seasonings except salt, sweet noodle sauce and chopped green onion. 1 0min /V/ inversion 1 (first invert 2 to mix the ingredients evenly, then adjust to inversion1). Add the other half of the meat stuffing, sweet noodle sauce, chopped green onion and salt (adjusted according to personal preference) for 20 seconds/inversion 3. The stuffing will be better wrapped after being frozen for a period of time.

Step 4: After the dough is fermented, it is vented, shaped, divided into 32 doughs, and filled and shaped. Put it in a greased steamer group and let it stand in a warm place 15-30 minutes. Put 650 grams of water into the main pot, put it down after 20 minutes, simmer for two minutes and then open the pot.

Step five