Ingredients: flour, pork, shiitake mushrooms, scallions, yeast, salt, oil, soy sauce, ginger, chicken broth, cornstarch.

Practice steps:

Step 1, flour, yeast, water, mix well;

Step 2, Knead into a smooth dough, kneaded until the hands, the surface, and the container are smooth. PS: Cover to prevent water loss

Step 3: While the dough is rising, make a good filling, wash and cut the pork, wash and chop the mushrooms, scallions, ginger, etc., and put salt, oil, soy sauce, cornstarch, chicken broth and mix well, and marinate for 15 minutes;

Step 4: Ferment the flour, exhaust it, and knead into a smooth

Step 5: Divide the dough into five equal pieces;

Step 6: Roll out the dough, not too thin;

Step 7: Put in the stuffing of the buns;

Step 8: Buns;

Step 9: Put the kitchen saran wrap on the steaming pot and place the buns on top of the steamer;

Step 8: Baozui, the buns, the buns, the buns, the buns, the buns, the buns...

Step 9: The steamer was placed on kitchen saran wrap. PS: Leave enough space for the buns themselves, they will get bigger when they are steamed.

Step 10: Bring the water to a boil, add the buns, and steam for 25 minutes; PS: The steaming time is related to the size of the fire.

Step 11, steamed buns, PS: steamer gap is not no more.

Tips:

1. and flour when the water should be mastered; 2. fermented dough, to cover the lid, to prevent water loss side dry; 3. put the buns on the steamer when to leave a gap, steamed buns become larger.