2. Stir clockwise or counterclockwise with chopsticks in one direction, and add a little water several times, so that the meat will be tender and juicy. A small number of times is to fill the water with the palm of your hand, add a backwater for two or three times, and add a backwater when it is stirred.
3. First, pour water into the inner barrel of the bread maker, add sugar, then add flour, and finally dig a hole in the flour and add yeast.
4. Just stir it into a smooth dough. I was lazy and didn't take it out and knead it. It was fermented directly. When the temperature is high, the bread machine stirs and heats up seriously, so ice water should be used to mix the dough.
5. When the dough is 2-2.5 times larger, poke a hole with your finger and it won't retract, and the dough will be honeycomb-shaped and full of holes.
6. Take out the dough, press it flat by hand, fold it up and down, left and right twice, and press and fold it twice repeatedly to exhaust the dough. If it is a little sticky, sprinkle some dry powder on the chopping board, and you can also stick some hand powder on your hands. Rub the dough into long strips.
7. Then fold one-third of the left and right parts, and then twist them into long strips. Repeat two or three times. A small amount of dry powder at a time, don't sprinkle too much, and finally the dough won't stick to your hands.
8. Knead the dough into long strips for the last time, and then evenly divide it into 12 pieces and knead it round. Divide as many as you like, eight or six, that is, the size of steamed buns.
9, a pill, gently flatten it with the palm of your hand, and roll it with a rolling pin. Pinch the edges a little thinner with your fingers.
1. Take a proper amount of meat. Then fold it up like a paper fan. You can find videos online for specific operations. You should practice this more. If the pleats are pinched lightly, they will disappear easily after steaming.
11. finally. You can start boiling water when making steamed buns. Put the steamed buns in a steamer and wake for 15-3 minutes, the specific time is adjusted according to the room temperature. The steamed stuffed bun embryo looks obviously bigger than a circle, so don't wake up too much, and it can't be more than 1.5 times bigger. When the water boils, put it in a steamer, steam for 15 minutes, then turn off the fire and stew for 5 minutes. Steam the big steamed buns for 2 minutes.
12. After stewing for 5 minutes, remove the steamed stuffed bun by opening the lid and let it cool. You can make more at a time, cool it thoroughly, seal it with fresh-keeping bags or boxes, and freeze it in the refrigerator. Take it out and steam it for 15 minutes next time.