First of all, you need to prepare ingredients: main ingredients: 400g flour, 2 10/0ml water, 2g sugar10g yeast, half a catty glutinous rice, two sausages, six mushrooms and half a carrot.
Accessories: 1 tablespoon soy sauce, 2 tablespoons soy sauce, a little sugar, and a proper amount of salt.
The first step is to soak the glutinous rice for more than 2 hours, which is more convenient to soak overnight.
Step 2, soak the mushrooms in warm water, then wash and cut into pieces; Peel and dice carrots, and cut two sausages into small pieces.
Step 3, put the oil in the pot, stir-fry the sausage slowly with low fire until it is transparent, then add the diced carrots and mushrooms, stir well, and then add the soaked and washed glutinous rice.
The fourth step, remember to add half a bowl of water, otherwise it will be easy to paste the pot. Add some soy sauce, soy sauce, salt and sugar.
Step 5: Don't fry for a long time, and turn off the heat after the moisture of the glutinous rice is absorbed. Then put it in a pot, put it in a steamer, and steam it for 20 minutes after SAIC. It will take some time to cool down. So steam the stuffing first and then knead the dough.
Step 6, flour and proper amount of water and sugar can be added without adding 2 grams of yeast, kneaded into smooth dough, and fermented to twice the size.
Step 7: 3 portions of dough, operated separately. First knead a piece of dough evenly, roll out a big bubble, and then roll it into a rectangle with irregular edges. Put the remaining dough into the next dough for later use.
Step 8, spread the glutinous rice stuffing in the middle of the dough and leave it on both sides, so that you can get some water on your hands to prevent it from getting wet. Then pinch both sides of the dough, turn to the bottom and cut into equal pieces.
Step 9, draw a diamond-shaped grid on the dough with a knife or thin line, not too deep.
Step 10: After all are done in turn, put them into a steamer with cold water for secondary fermentation, which takes about half an hour. Then turn on high fire, after SAIC, turn to medium fire and steam for 18 minutes. Simmer for 2 minutes before cooking!
Dangdang, such a classic Cantonese morning tea, fleshy dumplings, is ready!