1, add yeast powder.

2. The fermentation temperature is kept at about 30 degrees.

Specific practices are as follows:

Ingredients: 500g pork,1000g flour and150g onion.

Accessories: ginger10g, sugar13g, white pepper 5g, soy sauce10g, soy sauce 8g, salt 7g, chicken essence 2g, sesame oil 5g, boiled water180g, yeast 6g and water 600g.

Steps:

1, stuffing ingredients preparation.

2. Put the yeast and 10g sugar into the flour, add water, knead it into a smooth dough, and put it in a warm place for proofing.

3. Cut the pork into small pieces, put it into the Kaishanyi cuisine and grind the meat with ginger.

4, the ground meat can be slightly seen particles, particles can not be large, but do not ground it into a paste.

5. Add water to the ground meat several times and stir in one direction.

6. Add soy sauce, soy sauce, white pepper, salt, 3 grams of sugar, chicken essence, etc. Add it to the cooked meat and mix well.

7. Cut the green onions into sections and add the first-class vegetables.

8. It was polished in less than 10 second, and it was still very uniform. You don't have to worry about cutting green onions.

9. Add chopped green onion into the meat and mix well.

10, the mixed meat can be frozen in the refrigerator, so it is best to pack it.

1 1, the dough is twice as big as the fermentation, and the inside is honeycomb.

12, take out a small dose divided into 15g. Of course, if you are skilled in making steamed buns, you can make them smaller.

13, "Open the stuffing, wrap it, and then let it stand for 20 minutes. The steamed stuffed bun is obviously bigger. Steam15min, stew for 1min and take out.