Everyone knows Roujiamo, which is a provincial and municipal famous snack in Shaanxi.

It is very particular about its formula and processing techniques.

The top-quality Baiji buns are fully kneaded and the heat is just right. The prepared Baiji buns are shaped like an "iron ring with a tiger's back and a chrysanthemum heart". The skin is thin and crispy, and the inside is soft. It can be eaten alone, and it tastes better when eaten with meat in cured sauce.

But I am a housewife and have not received professional training. Learning to make steamed buns will inevitably lead to unsightly appearance. The dough cakes made can also be used as what others call steamed buns. You can add your own braised meat and ingredients to make the steamed buns fragrant and fragrant.

The meat is crispy and has endless aftertaste. It is also delicious and enjoyable to eat.

Remember: food that suits your family is the best.

It doesn’t matter what the name of the bun is, whether it’s authentic or not, as long as we eat it smoothly and our family will support it, what do you think? Hahaha! Homemade buns are also versatile food. You can cut them with beef, pork, etc.

Sausage, cheese slices or poached eggs, plus lettuce, green peppers, Laoganma bean paste, mix and match Chinese or Western, you must have the taste you like.

Okay, let’s return to the topic.

Ingredients: Fuqiang flour: 300g, water 180g, yeast: 3g. Steps for making 6 steamed buns: 1. Add yeast to the flour and stir evenly with chopsticks.

2. Use chopsticks to stir into floc while pouring water, then knead it into a smooth dough with your hands. Cover with a damp cloth and let it rise for about 30 minutes. Knead the dough again with your hands.

3. When the dough has doubled in size, knead thoroughly and deflate.

4. Divide the dough into approximately 80g pieces, knead until smooth, cover with a damp cloth and let rest for ten minutes.

5. Take out a dough and roll it into an oval strip with a thickness of about 0.3 mm.

6. Fold in half from left to right.

7. Roll up slowly from top to bottom, and keep the other end of the dough sheet underneath when you roll it up.

8. Stand it up and press down evenly with the palm of your hand to form a cake shape with a thickness of about 2 cm.

Make all the dough balls in sequence, and then cover them with a damp cloth to prevent moisture loss.

9. Use a rolling pin to roll out the dough, from the center outward, turning while rolling. The diameter of the rolled cake will be about 10 cm.

10. Heat a non-stick pan over high heat, then put the cake embryo into the pan and cook over medium-low heat for about 2-3 minutes on each side, until the cake is colored and mature.

11. Fry all the cakes in turn and put them on a plate.

12. Use a knife to cut open the cake without cutting it.

13. Put the minced meat into a bowl, and pour some of the braised pork soup over it.

14. Select the coriander and pepper, wash them, dice them, and put them into two bowls.

(Because some family members don’t eat coriander) 15. It can be called Baiji steamed bun or fermented dough pancake. Now you can enjoy the soft and mellow meat steamed bun with big mouthfuls! 16. After finishing the steamed bun, let’s have another bowl of mung bean porridge.

, so satisfying.