1, pour the low flour, baking powder and lard into the mixing barrel. Stir yeast and white sugar with 2/3 water to melt, then pour into the bucket, add the rest water according to the water absorption degree of flour, and then knead until smooth and not sticky.

2. This step is very important! Press repeatedly with a dough press until there is no jagged edge, about 5-6 times! The steamed stuffed bun made of such pressed noodles tastes super soft.

3. Smooth edges.

4. The pressed noodles are wrapped into rolls.

5, according to the size of the buns you want to make.

6, steamed buns made, so one is about 15g.

7. Stuffing The pork stuffing with plum vegetables made this time, wash the plum vegetables and chop the pork into small pieces (fat and thin) and stir evenly; Heat the pan, pour oil, add garlic and ginger, pour the stuffing and stir-fry until fragrant.

8. When rolling the skin, it should be thick in the middle and thin on the side, so that the bottom of the steamed stuffed bun will not be exposed, and the sealing surface will not be too thick, and the stuffing will be closed.

9. Because there is a lot of oil, I left a small mouth.

10, wrapped the stuffing semi-finished products.

1 1, the point is coming, the key to success or failure, the pot is boiling water until it is about 40 degrees, and the humidity is 60. It feels like the water starts to emit a lot of hot air and turn off the fire, and put the steamed buns in the steamer.

12, steamed buns for about 20-25 minutes, and then steamed on high fire for 6 minutes. If the stuffing is steamed with raw meat, 10 minute is enough.