Baozi skin:

1. Traditional dough making method: Soak the noodle fertilizer in water and adjust it into a noodle soup. Add as much water as you want to mix with the noodles. After mixing the noodle fat soup Add the dough, mix well, and leave it in a warm place for about 6 hours, or overnight. After it rises, mix the dough base into water, about half a bowl less, and pour it into the dough, and keep kneading until it is done. You can make buns now.

2. Quickly rise the dough: add half a teaspoon of yeast, add water to dissolve, add raw flour and mix into a dough, let it rise in a warm place for about 1 hour, knead evenly and then you can wrap the buns. Place the buns aside after wrapping In half an hour, the buns will grow bigger, then steam them in the pot.

Baozi stuffing:

1. Meat stuffing: knead and chop into pieces, add oil, salt, monosodium glutamate, chopped green onion, minced ginger, and a little soy sauce.

2. Vegetarian fillings: leek and egg fillings, cabbage and mushroom fillings, kohlrabi, vermicelli and fungus fillings, and zucchini and egg fillings.

I really like sauerkraut stuffing. Chop the fat to lean meat in a ratio of 7:3. Chop the sauerkraut and squeeze out the water. Add soy sauce, salt, monosodium glutamate and chopped green onion. Mix well and you can make buns. .

I wish you success!