Ingredients

Medium gluten flour 260g

Bun improver 3g (can't be added)

Main dough ingredients are as follows

Middle dough all together

Meat stuffing ingredients are as follows

Pancetta (skinned and sliced thinly)

Middle ingredients are as follows

Dry yeast 3g

Corn oil 15g

Baking powder 3g

Water 165g

Powdered sugar 25g

Corn oil 15g

Baking powder 3g

Salt 1g

Scallion moderate

Spicy sesame oil moderate

Sugar moderate amount of food

Red curd juice moderate amount

Monosodium glutamate moderate amount of food

The best way to do this is to marinate the meat a day in advance so that it tastes good. Mix the meat stuffing ingredients except chopped green onion, and mix in the chopped green onion when you want to make the buns. Add the salad oil and a little water to make the steamed buns juicier

2. Mix the medium dough ingredients well with a spatula, cover, and let stand for about 1 hour. When it is cold, you can extend the time, mainly depends on the state of the dough, you can stick a little powder and press the dough, if the organization becomes lighter and softer is good.

3. After the medium dough has risen, add the rest of the ingredients for the main dough and mix to form a ball (leave out the corn oil for now).

4. Start mixing the dough, and wrestle the dough to get the gluten out. Wrestle the dough into a long shape.

5. Fold.

6. Wrestle the dough into a long shape again and repeat until the dough is smooth.

7. When the dough is smooth, add corn oil and knead until it is completely absorbed.

8. Let the dough rest and relax for 5 minutes.

9. Divide the dough into 12 equal portions, roll them out one by one, and let them rest for 5 minutes.

10. Roll out the dough into a circle that is thick in the center and thin around the circumference.

11. Cover with meat mixture.

12. Wrap the buns.

13. Wrap the bottom of the buns with greaseproof paper (if you don't have greaseproof paper, you can also brush some oil on the steaming rack or use a steaming cloth), and leave them to ferment for about 20~30 minutes, and the dough will become slightly bigger in size.

14. Boil water in a pot and steam the buns for 8 to 10 minutes over high heat, then open the lid after 5 minutes to prevent the buns from shrinking back.

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Tips

1, prior to the development of the pasta species will make the improvement of the texture of the crust, become more elastic and soft and sweet. In the hair of the pasta is the most concerned about the control of time, the middle of the relaxation time and the final fermentation time should not be too long, otherwise the texture of the crust will have a difference, such as puffy and not Q elastic.

2, flour can be used commercially available ordinary bulk flour, or packaged steamed bread flour.