Ingredients: 500g flour, 6g yeast, 7g baking powder and12g sugar.

Practice: 1. First, pour the flour into a basin, add a proper amount of baking soda powder and stir well, dig a hole in the middle of the flour, and slowly add water to stir in the hole. Until the flour turns into batter, knead it into dough slowly.

2. After kneading the dough, wrap it with plastic wrap, put it aside for static fermentation for a while, knead the fermented dough again, then knead the dough into strips, and then pull the strips into pills.

3. Press the prepared powder into a flat dough. In order to save time, you can press directly by hand without rolling with a rolling pin.

4. Put the steamed stuffed bun into the dough and slowly press the surrounding dough to ensure the shape of the steamed stuffed bun.

5. The wrapped buns need to be put aside and wait for the buns to ferment again. Generally speaking, it will ferment until it bounces when pressed by a finger.

Nutritional value of meat package

1. protein: The meat in the meat bag is rich in protein and various amino acids, which are very similar to the nutrients needed by the human body, so these nutrients can be fully absorbed by the body because of its high nutritional value.

2. Lipids: The lipids in pork are mainly neutral fat and cholesterol, because the components of fat are mainly saturated fatty acids. Comparatively speaking, the cholesterol content in lean meat is very low compared with fat meat, so it can be said that lean meat is better than fat meat when making meat buns. However, cholesterol will increase the formation of blood clots and stones, so it is not recommended to eat foods with high cholesterol content frequently, which will increase the risk of hypertension.

3. Carbohydrate: Carbohydrate in pork is mainly concentrated in muscle and liver. In addition, it is rich in minerals, thiamine, riboflavin and nicotinic acid, which can fully help the human body to supplement iron, especially for anemia symptoms. In addition, hemoglobin in pork is more easily absorbed by the body than plants, so eating lean meat has a much better iron supplement effect than vegetables.

4. Abstract: When we are in cook the meat, we will find some substances dissolved in meat. These substances are mainly nucleotides, inosine, free amino acids and alkaloids. These substances are closely related to the taste of Chinese hamburger, especially the more extracts, the greater the taste of Chinese hamburger soup. In fact, these extracts have high nutritional value, which can not only enhance appetite, but also promote the secretion of digestive juice and help digestion.

Tips for steaming meat buns

1. The dough used for steamed bread is softer than that used for steamed bread, which not only makes the dough more malleable, but also adds more fillings.

2. If many people think that the meat stuffing tastes weak when making meat stuffing, they can try to add some sweet noodle sauce when making meat stuffing, which can effectively help to increase the taste.

3. wrap the meat stuffing with plastic wrap and put it in the refrigerator for a while, so it can be more delicious.

4. In the suggestion of meat selection, choose the tender meat, so as to make the meat stuffing better.

5. When kneading dough, you can add some alkaline flour, which will help improve the quality of dough.

How to make meat buns? There is soup.

Ingredients: 500g of common flour, 350g of pork, egg 1 piece, onion150g, frozen skin, ginger, yeast, salt, soy sauce and sesame oil.

Practice: 1. First, pour the yeast powder into a bowl, add a small amount of warm water, stir well and leave it for 5 minutes.

2. Add a small amount of flour to yeast water. Stir well and knead into a smooth dough. Cover the dough with plastic wrap and leave it for a while. Generally speaking, the dough is fermented to twice its original volume, which means that the dough has been fermented.

3. Cut pork into minced meat, minced onion and minced ginger. Mix the prepared onion, ginger, egg, jelly, sesame oil, salt and soy sauce evenly, wrap it with plastic wrap and put it in the refrigerator for refrigeration.

4. Divide the fermented dough into small portions. Note that the dosage does not need to be too large, just wrap some meat stuffing and roll it into a cake.

5. Put the meat stuffing on the bread, then pinch the wrinkles around the bread and wrap the bun.