material

raw material

250g of low-gluten flour, 20g of sugar, 2g of salt, 0g of water140g, 0g of vegetable oil10g, 5g of high-sugar tolerant yeast.

infilling

Pork stuffing 100g, onion 5g, ginger 5g, soy sauce 5g, soy sauce 3g, cooking wine 3g, salt 2g, sugar 5g and a little water.

Raw powder water

Flour (corn starch) 15g, water 75g.

working methods

1. Add chopped green onion, Jiang Mo and other seasonings into the pork stuffing, stir well, and let the boiled water cool for later use.

2. Slowly add cold boiled water into the meat stuffing with an egg beater until there is no water in the stuffing, which is the key to the delicious stuffing.

3. The meat absorbs enough water and is naturally very tender and smooth. Afraid of poor packaging, put it in the refrigerator for a while before packaging.

4. Stir all the ingredients into smooth dough.

Step 5 Divide into 20 small portions

6. Take a roll, wrap it with stuffing, and make a steamed stuffed bun 7. Put a little oil on the electric baking pan, put the steamed bread in for 8 or 30 minutes (after the steamed bread is fermented), heat it in the electric baking pan for 5 minutes, pour in the raw powder water cover, heat it for 10 minute, and then pour in a little black sesame seeds and chopped green onion.