Flour

400g

Yeast

4g

Vermicelli

150g

Dried Moss Vegetable

350g

Pork Filling

100g

Supplementary Ingredients

Salt

Moderate

Sugar

3g

Pepper

3g

Material Wine

15ml

Soy Sauce

15ml

Oily Chili Peppers

15g

Chicken Seasoning

Moderate

Spiced Oil

Moderate

Steps

1. Add yeast, warm water and dough, ferment to double the size.

2. Knead the dough with your hands dipped in a little alkaline water.

3. Until the dough is smooth, let it rest again.

4. Soak the vermicelli until soft, and mince the pork.

5. Moss dried vegetables blanched in boiling water and fished out.

6. Vermicelli chopped, moss dried vegetables chopped into a pot.

7. Pork filling with cooking wine, soy sauce, sugar, salt, sugar, pepper and mix well.

8. Then put the meat mixture into the moss and dried cabbage vermicelli basin, add some salt, oil pepper, chicken essence, sesame oil.

9. All mix well.

10. Knead the dough evenly and cut into small pieces.

11. Roll out the dough into a circle.

12. Take a portion of the original skin and wrap it in the dried vegetable vermicelli filling.

13. Pinch the buns into shape.

14. Put all the buns into the steamer and let them ferment for 15 minutes with the lid on.

15. Steam on high heat for 20 minutes.

16. After steaming, simmer until 5 minutes to open the lid to remove the buns.

Tips

Winter dough fermentation is slower, you can add hot water to the steamer pot, put the dough bowl for fermentation, you can improve the success rate of dough fermentation.

The dough for steamed buns should not be too soft, slightly harder buns are easy to mold.