Medium gluten flour1000g

Front leg flower meat 500g.

Mushrooms100g

condiments

Dry yeast 2g

Sugar is about 150g.

35 to 45 degrees warm water 440g

Salt, soy sauce, oil consumption, monosodium glutamate, ice water.

Making steps of fresh meat steamed stuffed bun

1. Prepare materials and soak dried mushrooms for later use.

2. Put the flour, sugar and dry yeast into a container, add warm water, stir with chopsticks, and then mix the flour.

3. The dough should be stirred to this extent, which is what the masters call "three lights": you can change the bowl by hand, cover the container and wait for the dough to ferment.

4.

After the dough is fermented, we can prepare the meat stuffing: wash and chop the prepared fresh meat, remove the head of the soaked mushrooms, wash and chop them, put them all in a container and mix them. Add the right amount of ingredients, don't put too much ice water at a time, add a little and mix them evenly, then mix them evenly until the fresh meat stuffing is mixed evenly, and put them in the refrigerator for later use.

5.

Once the dough is fermented, it can be made into steamed bread. Knead the dough into long strips, cut it into blocks with a knife, sprinkle with dried noodles, press it into small cakes, roll it into small pieces with a rolling pin and wrap it with meat stuffing.

6.

Put the dough in the palm of your left hand, add a proper amount of meat in the middle of the dough, pinch the dough with your right thumb and forefinger, and put it in a steamer. Don't catch fire, wait for the steamed bread to ferment again, or it will be as hard as a stone. . .

7.

After fermentation again, you can fire and put it in a cage. It takes about 15 minutes after charging (depending on the size of the steamed stuffed bun), but don't boil it in a hurry. Turn off the fire for about 5 minutes before opening the lid. At this time, steaming big meat buns can be enjoyed by foodies.