The magic tool for pressing buns sold online seems to be very easy to use, but your hands must be strong. Under normal circumstances, if you want to make steamed buns for sale, it is best to choose this kind of machine. There is a dough press. It presses the dough repeatedly, that is, to squeeze out the air in the dough, so that the finished steamed buns will be smooth and smooth. bubble.

How to make steamed bun skin by hand

1. Ingredients: appropriate amount of dough.

2. Take out the dough and cover it with dry flour.

3. Use your hands to flatten the dough into a round shape.

4. Hold one end of the thick dough pancake with your left and right hands, hold the rolling pin in your right hand, and use the rolling pin to roll out the dough in one direction.

5. Turn the thick dough clockwise and continue rolling.

6. Then continue rolling in a clockwise direction. By analogy, roll out the dough until it is thick in the middle and thin around the edges.

How to make steamed buns

Ingredients preparation:

200 grams of all-purpose flour, appropriate amount of minced pork, appropriate amount of mushrooms, appropriate amount of green vegetables, appropriate amount of sesame oil, appropriate amount of salt, great taste Appropriate amount of fresh soy sauce, appropriate amount of dark soy sauce, appropriate amount of thirteen spices, 3 grams of yeast, and 15 grams of white sugar.

Steps:

1. Soak the mushrooms in advance, chop the pork into mince, and wash the vegetables.

2. Add 3 grams of yeast powder and 15 grams of sugar to 200 grams of flour, mix well, add warm water in batches and stir to form a floc.

3. Knead it into a smooth dough, cover it with plastic wrap, then cover it and let it ferment in a warm place until it doubles in size.

4. Boil water in a pot and blanch the vegetables. As soon as the vegetables change color, take them out and put them in cold water, then take them out and squeeze out the water.

5. Chop the drained vegetables and mushrooms into minced pieces and put them into a larger bowl. Put the minced meat into the bowl as well.

6. Add sesame oil, very fresh soy sauce, salt, dark soy sauce, and thirteen spices to the minced vegetables and meat, and stir evenly.

7. Take the risen dough to the chopping board, press it with your hands to fully deflate it, then roll it into long strips and cut into dough, then roll it into a thick middle and thin edge.

8. Put the vegetable and minced meat stuffing in the middle of the dough, wrap the dough, and finally wrap the mouth into a carp mouth.

9. Coat the steaming plate in the steamer with cooking oil, put in the wrapped buns, cover and ferment for 18 minutes, then turn on the heat and steam the buns. After the water boils, turn to medium heat and steam again for 15 minutes. minutes, simmer for 5 minutes.