To make steamed buns, use: dough mixer, fermentation box, dough press, and steamer.

Used for making steamed buns; dough mixer, steamer, fermentation box, mixer.

The dough press has a wide range of uses: it is generally used to make bread, steamed buns, bun wrappers, dumpling batches, etc. Its main function is to make the dough play a gluten role and to improve the internal structure of the dough. Organized, delicate and soft. They are sold at cooking supply stores.

Ingredients for steamed buns:

Main ingredients: 400 grams of pork, 600 grams of flour, 600 grams of winter melon, 2 bell peppers, and 2 celery stalks.

Accessories: A section of green onion, appropriate amount of Wang Shouyi steamed bun seasoning, 1 spoon of oyster sauce, 6 grams of yeast powder, 320 grams of warm water, 2 spoons of light soy sauce, 2 spoons of sesame oil, 1 spoon of chicken essence, 1 spoon of salt, 1 spoon of cooking wine , 1 spoon of soybean oil, 2 slices of ginger, 2 cloves of garlic.

How to make steamed buns:

1. Cut the pork into meat fillings, mix with onions, ginger, garlic, Wang Shouyi's steamed bun seasoning, oyster sauce, light soy sauce, sesame oil, chicken essence, salt, cooking wine, and soybean oil to make dumpling fillings.

2． Chop the winter melon, green pepper, and celery and marinate with salt.

3. Kneading dough: Add 600 grams of flour to 320 grams of warm water and 6 grams of angel yeast powder to form a dough.

4. Place it on a curtain with warm water underneath to ferment for about 30 minutes

5. After removing the water from the winter melon, add it to the meat filling and stir evenly.

6． Place the fermented dough on the board, add a pinch of baking soda and knead it evenly to make 24 evenly sized balls. Roll them into a bag, wrap them up and put them in a pot to rise for 15 minutes.

7. Turn on the heat, add cold water to the pot, steam for 15 minutes after the water boils, then turn off the heat and wait for 5 minutes before opening the pot again. A pot full of large steamed buns is ready.