You need to add some onion and ginger water to the filling. So that it is juicy. The recipe is as follows:

I. Ingredients ?

1, skin:

Medium gluten flour 500g, warm water + yeast = 60g + 5g, warm milk + sugar = 220g + 20g

2, meat stuffing:

fat and lean mixed evenly about 450g of meat, chicken broth a little bit, oyster sauce, soy sauce, soy sauce, white pepper, sugar, tai bai powder (sweet potato flour), ginger and green onion water, green onions, sesame oil . ?

Two, fluffy and juicy meat buns practice ?

1, flour, respectively, add yeast water, milk and sugar water, mix well with chopsticks, add about 10g of cooking oil to knead into a smooth and soft dough.

2, in the microwave oven to heat a bowl of water, transparent bag sprinkled with some oil, rub a few times, so that the oil is uniform, into the kneaded dough, leaving space for it to ferment, in the top of the bag to tie a knot. Turn off the microwave to ferment .

3, ginger afraid of mincing, white onion diced, into the bowl of 1/3-1/2 water, with a few hands, let it soak for a while.

4, meat mixture in addition to ginger and onion water, add all other ingredients, mix well in one direction. Ask for a larger bowl so that you have room to spread it out.

5. When the dough has doubled in size, take out the dough and knead it, the more you knead the dough, the more sticky it gets, add a little bit of flour and continue to knead until the dough is free of air bubbles.

6, packaged buns must be separated from the point of rows of good cover, I use the supermarket's largest transparent fruit bag on the cut spread to cover them, one will not be as sticky as the plastic wrap, and the second is very large and very good.

7, steam plate brush with oil, with cold water on the pot steaming, steaming about 12 minutes, smothered 3-5 minutes out of the pot. Cool on a rack, then place in a plastic bag and store in the refrigerator.

1, and the noodles directly into the water and the noodles and evenly until the three light (hand light, basin light, surface light), in fact, and dumpling noodles almost the same just with different noodles. The face to wrestle, wrestling to have strength (eaten ramen should know, but not too much strength, to moderate)

2, rolling everyone will generally need to say more, the surface and good is the filling. Dumpling filling ingredients are certain, is to use the scale to weigh (secret recipe do not want to say more, we forgive you) are generally calculated by ten pounds, and then into the soup hit the filling (a catty filling four two soup ratio).

3, and then say the package method. The hair bread son not necessarily will die bread son, but will die bread son will certainly hair bread son. We are a cage of ten noodles and fillings together generally in two or so, which is characterized by lifting like a lantern. Put down like a chrysanthemum. The skin is thin and big, filling the soup flow oil, soft and fragrant.