Raw materials: flour, clear water, yeast powder, pork, chives, eggs, salt, soy sauce, cold boiled water, ginger powder and sugar;

Production process:

1, first knead the dough, mix the yeast powder into clear water, and stir evenly to activate the yeast powder;

2. Add flour into yeast water;

3. Stir with chopsticks first to see if the amount of water and flour is appropriate;

4. Knead into a smooth dough, cover it with plastic wrap and put it aside for room temperature fermentation. Generally, the ratio of flour to water is 2: 1, and yeast powder is 1% of flour.

5. Wash the pork. I use pork belly and lean meat here.

6, pork peeled and cut into small pieces;

7. Chop into minced meat with a knife;

8. Because there is too much meat, I used half of it here. First, put the meat stuffing into a container, add a tablespoon of soy sauce, an egg, salt, ginger powder and a tablespoon of sugar, and stir it clockwise with chopsticks. The meat will absorb water during the mixing process, and the meat will feel quite dry. At this time, you can add some cold boiled water in a proper amount, add it several times, and continue to stir evenly clockwise.

9. Wash and chop the shallots;

10, add chopped chives into the meat stuffing;

1 1, continue to stir evenly clockwise, and the meat stuffing is ready;

12, dough fermentation is completed;

13, pull out the dough and you can see this honeycomb;

14, take it out and put it on the kneading mat, then sprinkle some dry powder and knead the dough until smooth;

15. Divide into several small doughs and knead them into circles for later use;

16, take one of the small dough, flatten it, and roll it into thin dough with a rolling pin;

17, add the mixed pork and chives;

18, wrapped into buns; Making all steamed stuffed bun embryos in turn;

19, put in a steamer and ferment at room temperature 10 minute, then steam for 20 minutes; If steamed in a steamer, put it in a pot and ferment at room temperature for about 10 minute, and steam in boiling water for 20 minutes. The specific fermentation time and steaming time should be adjusted according to the size of steamed bread and room temperature.

20. After the pork and shallot steamed buns are steamed, they should be stuffy in the steamer for 2 minutes before they can be opened and taken out. Delicious steamed bread is ready to eat.

Is the white fat steamed stuffed bun attractive? Every time I steam steamed buns, I steam a lot, then cool them, put them in fresh-keeping bags, put them in the refrigerator, and take them out to heat them when I eat. When time is tight, it is easy to have buns. The thawed steamed buns can also be put in the pot to make steamed buns, and the bottom of the steamed buns is fried crispy and delicious.