Ingredients: stuffing: beef stuffing 250g, scallop 100g, broth 100g, 2 tbsp oyster sauce, 2 tbsp low-salt soy sauce, a little garlic powder, a little spiced powder, a little pepper, and vegetable oil 1 tbsp. Dough: Hetao powder 300g, purified water 1 60g, yeast 3g, salt1g..

Practice: 1. Prepare all ingredients, add low-salt soy sauce, oyster sauce, garlic powder and spiced powder into the beef stuffing, mix well and marinate in advance for use.

2. Put all the dough materials into the mixing barrel of the chef's machine, beat it into smooth dough for ten minutes and then put it into the fermentation box for fermentation.

3. Put the marinated beef stuffing, diced scallops and broth into a small pot, add pepper and vegetable oil and stir in one direction.

4. Take out the fermented dough, knead the air and knead it into long strips.

5. Cut into small doses of about 30 grams, flatten the whole circle and relax for five minutes.

6. Then roll it into dumpling skin, fill in a proper amount of stuffing, fold it in one direction, and close it, and the steamed stuffed bun will be ready.

7. Put the oil paper on the mat, put it in a metal steamer, cover it, put it in a steam rice cooker, and inject 400ML of pure water into the water tank.

8. Set the steam mode to 20 minutes.