The dough has not risen in place. After the dough has risen, it must be relaxed before making the buns, and then operated. After wrapping the buns, it must be proofed again, so that the skin of the steamed buns It won't get hard. Here’s how to do it:

Preparation materials: 300g pork, 200g cabbage, 300g flour, 160g water, 4g yeast, 3g aluminum-free baking powder, 4g salt, 40g light soy sauce, Appropriate amount of chives, a little minced ginger, and 10 grams of sugar

Production steps:

1. Put flour, sugar, 1 gram of salt, and yeast into a basin, and add cold water

2. Use chopsticks to mix these ingredients into a flocculent shape, and then add baking powder

3. After mixing evenly, knead it into a smooth dough with your hands, then cover it with plastic wrap and set it aside to let it rise

4. Pour the meat filling into a basin, first add a little water to smooth it, then add salt and soy sauce and stir evenly in one direction

5. Add minced chives and ginger, if If you don’t like the taste of these two ingredients, you can put chives and ginger shreds in a bowl, add a small amount of water, squeeze them into onion and ginger water, then pour the onion and ginger water into the stuffing and stir

6. Chop the cabbage and add it to the meat filling. The cabbage is very tender and there is no need to salt it to make the soup. The cabbage juice will be fully mixed with the meat filling, so there will be no waste and no soup.

7. Mix evenly, taste for saltiness and decide whether to add more salt

8. Take out the dough, place it on the kneading mat, and knead into long strips

9. Cut into evenly sized pieces. , the size can be any size, then roll it into a ball and let it rest for 5 minutes

10. Take a dough, roll it into a round ball with a slightly thicker middle and a slightly thinner edge, and put an appropriate amount of filling in the middle

11. Knead the pleats according to your favorite method and wrap them tightly

12. Put a wet drawer cloth or oil paper in the steamer, and place the buns directly in the pot for fermentation

13. When the buns are 1.5 times their original size and the surface becomes smooth and round, steam them over high heat. After the water boils, steam over high heat for 12 minutes and turn off the heat. Simmer for 5 minutes before opening the lid

14. Finished product picture