2, high gluten flour, warm water, yeast all ingredients mixed, put into the bread machine, knead into a smooth dough.
3, kneaded dough take out, cover, put in a warm place to ferment 2.5 times large.
4, the fermented dough, with a little soda, put inside the fermented dough, speculative kneading exhaust, and then wake up to 10 minutes.
5, the meat mixture into the basin spare, chopped green onion, ginger minced, the minced green onion, ginger into the meat mixture.
6, then add peanut oil, soy sauce, cooking wine, refined salt, five-spice powder, chicken essence, mix well in one direction.
7, beans pinch the head and tail of the root, clean.
8, the pot of water, water boiled into the pot, blanch until broken.
9, the beans out, over the cool, beans to the board, cut into beans, chopped into fine.
10, put the chopped bean curd filling into the meat filling, mix well in one direction, take the dough out of the awakening, roll into a long strip.
11, with your hands pulled into equal-sized dosage, sprinkled with dry flour, with the palm of your hand to press the dosage, the dosage rolled into the middle of the thick, thin around the bun pastry.
12 Put the meat filling, use the big mother's son and forefinger to pinch into a bun fold, wrapped buns, the buns will be arranged on the steam company.
13, steamer into the appropriate amount of cool water, packaged buns 2 times to wake up 20 minutes, high heat for 25 minutes.