Baozi meat filling uniform, bun skin fluffy practice is as follows:

Preparation materials: 250g of gluten flour, 150g of milk, 3g of yeast, fresh meat stuffing appropriate amount

Production steps:

1, milk add yeast stirred until melted slowly added to the flour little by little (because the flour is different absorbent is not the same, so add slowly) Milk, dough soft and hard to control their own)

2, and into the dough covered with plastic wrap fermentation to 1.5 times the size (pay attention to the fermentation, unlike doing bread, buns dough fermentation will be too much acid)

3, fermentation of the dough can be adjusted to the meat filling (I'm lazy, the supermarket to buy ready meat back to their own seasoning) only added oil. I only added oil, salt. I just added oil, salt, green onion. Soy sauce. The egg white and a little bit of chicken powder

4, now summer room temperature about 40 minutes on it (depending on the weather)

5, fermented dough divided into 12 evenly sized small dough covered with plastic wrap 10 minutes of relaxation. Relaxed dough rolled into a dumpling skin size disc

6, into the appropriate amount of meat filling pinch pleats

7, wrapped and put in the steamer for about 20 minutes (winter needs to extend the time) do not open

8, the second good after the fire can be steamed for 15 minutes, don't take out in a hurry, turn off the fire needs to be smothered for 3----55 minutes before opening the pot to eat

9, the finished product picture