Ingredients: 300g, water 150g, sugar 15g, yeast 4g, pig hind leg 280g, salt 2g, soy sauce 13g, cooking wine 10g, sesame oil 10g, pepper, fine sugar 5g, etc.

1. Knead the dough first, pour 150g warm water into the chef's basin, add yeast (let the yeast melt in warm water), and then add sugar and flour.

2. After the chef turns on 1 gear to knead the dough, turn on the second gear to knead the dough until it is smooth (about 18-20 minutes), take out the kneaded dough, cover it with plastic wrap, and then enter the steaming oven to select the fermentation function for 40 degrees and 50 minutes.

3. Make fresh celery stuffing by fermentation time, dice celery, add minced meat to all seasonings in the formula and mix well, and finally add celery and mix well.

4. Take out the proofed dough, put it in the chef's machine 1 for 5 minutes, and then divide the dough into 30 grams per circle.

5. Take out a small dough, flatten it and roll it out with a rolling pin.

6, wrapped in celery fresh meat stuffing.

7. Put the wrapped buns evenly on the steaming plate (the whole plate can be padded with a layer of oil paper).

8. Put in steaming and baking to select the fermentation function, and ferment at 40 degrees for 30 minutes.

9. After fermentation, select 100 degree pure steaming mode 15 minutes.

10, don't open the oven door immediately after steaming the steamed bread. Suddenly, steamed bread easily collapses when exposed to cold air. Let the steamed bread stay in the oven for 3-5 minutes before taking it out. Stuffed buns can be put in the steaming oven, which needs to be kept in the refrigerator for more than one day!