Preparation materials: 600 grams of medium gluten flour, 400 grams of pork, 300 grams of chives, appropriate amount of green onions and anise peppers, appropriate amount of ginger, 3 grams of sugar, 5 grams of salt, 13 incense 15 grams, soy sauce, soy sauce, cooking wine, about 300 grams of warm water, and a bag of 5 grams of yeast powder.
1. Proofing dough
First, the yeast and warm water are melted together, and sugar can also be added. Then, the warm water is poured into the basin filled with flour bit by bit, and the melted yeast water is added with some salt to taste. One secret is that adding lard to the flour can make the steamed stuffed bun fluffy and white. Stir with chopsticks to make a flocculent dough, then knead it by hand to make a smooth dough, and cover it with plastic wrap to wake it up for one hour. If it is one or two hours in summer, it should be put in a constant temperature place for three hours in winter.
Step 2 make stuffed buns
Stuffed buns can be made during dough fermentation. First, the ginger is mashed with high-speed blender, because some people don't like to eat ginger crumbs, and ginger can also play a role in removing fishy smell, and the amount of ginger is increased according to personal taste.
Then soak the scallion and anise pepper ginger in warm water for half an hour. First, stir ginger paste and pork chives together, in which a little egg can be added to make them more lubricated. Add soy sauce, soy sauce, oyster sauce and 13 incense in turn according to personal taste. The addition of 13 incense can make the stuffing more fragrant. If you are afraid of fishy, you can add cooking wine or white wine and keep stirring together. During this period, add onion ginger water for three times until the meat stuffing is not sticky.
3. Roll steamed stuffed bun skin
Take out the dough after awakening, and then knead the pores to make the dough smoother. Then stretch the dough and cut it into even small pieces. Finally, roll the dough into a dough with almost the same size, and the steamed bun skin should be thick in the middle and thin around in the rolling process.
Step 4 make steamed buns
Put the stuffed bun into the skin of the bun and knead it into a bun shape. Put it in a steamer and wake it for about 20 minutes, so that the steamed bun will be more swollen and soft.
Step 5 steam
Use warm water to steam the water in the pot on high fire, then turn to low fire for about 13 minutes, and then turn off the fire and stew for about one minute, so that you can eat it on a plate.
It is best to use medium-gluten flour as flour, because medium-gluten flour is the most suitable for making steamed bread rolls and other proofed pasta, which can make the proofed pasta softer and fluffy. High gluten flour is more suitable for making dumpling wrappers and noodles because it will be more gluten-free.