2, first of all, prepare 300 grams of plain flour, 3 grams of yeast, 2 grams of sugar, 180 milliliters of warm water, 500 grams of pork, 1 egg, 500 grams of kidney beans, 2 scallions, 4 slices of ginger, 1 tablespoon of salt, 2 tablespoons of soy sauce, half a tablespoon of thirteen spices, half a tablespoon of chicken essence, cooking oil.
3, the ordinary flour into the container, add yeast, sugar (sugar to promote yeast fermentation), mix well, pour warm water, while pouring while using chopsticks to stir, stirred into a large cotton-wool, hand kneading, kneading into a smooth and slightly hard dough, covered with plastic wrap, placed in a warm place to molasses until double the size.
4, the kidney beans selected, washed with water, pot of water to boil, put the kidney beans to cook for two minutes, kidney beans after the break, fishing, over the cool water, and then soak in cool water for a while.
5, scallions peeled and washed, chopped into pieces, ginger slices cut into pieces, pork with water rinse clean, dry water, with a knife cut into smaller meat, cut the meat in a large bowl, knocked into an egg, mix well, add scallions, ginger, mix well, and then pour salt, soy sauce, thirteen spices, chicken, in a direction, with chopsticks, mix for a while, put aside, standby. Kidney beans soaked well, fish out and dry, chopped with a knife, cut up and put in the meat, and then pour into the appropriate amount of cooking oil, continue to mix well.
6. Sprinkle a layer of dry flour on the panel, put the molasses-raised dough on the panel, there are a lot of air holes in the dough, use your hands to knead, exhaust, knead for a while, so that the dough is more sinewy, kneaded, sorted out into long strips, cut into equal-sized dosages with a knife, sorted each dosage into a round shape, pressed down by hand, and then rolled out with a rolling pin to form a round cake of a thin crust on the outside and a thick one on the inside.
7: Take a rolled out dough, use a spoon to scoop up a spoonful of meat filling, put it in the middle of the dough, gently press the meat filling with your right thumb, and start pinching folds with your left hand from one side of the bun skin, the left hand and the right hand should cooperate with each other, while pinching folds and rotating the buns clockwise, and then close the mouth gently, and then the whole bun filling will be wrapped up perfectly.
8, after the package, the steamer into the forty degrees of warm water, the package on the steam curtain, cover the lid, for the second molasses ten minutes, molasses, the volume of the package increased significantly (this step must not be saved), high-fire steaming for twenty-five minutes, and then simmer for five minutes, steaming big buns on the steaming.