2. Put all the materials except ice water into the basin, beat the meat stuffing in one direction with a wooden spoon, and add a small amount of ice water several times until the meat stuffing is vigorously stirred and all the water is absorbed. Cover with plastic wrap and refrigerate for more than four hours or freeze for one hour.
3. All the dough materials are evenly stirred by the chef's machine, covered with plastic wrap and fermented to twice the original volume, and the finger poke hole does not retract or collapse.
4. There are abundant honeycomb structures in the fermented dough.
5. Sprinkle some corn starch on the countertop to prevent the pan from sticking. After the dough is vented, knead it into long strips and cut it into dough of moderate size. The bigger the agent, the bigger the steamed stuffed bun. I cut 27 pieces.
6. Roughly roll it into a round dough sheet with thin edges and thick middle, put in a proper amount of slightly frozen steamed buns, and completely pinch the pleats.
7. Put the steamed bread into the steamer at regular intervals for secondary steaming.
8. The steamer with a diameter of 30 cm has just three floors. When the fermentation is obviously expanded, the second round is completed and steamed on medium fire. After SAIC, the fire was turned off in 15 minutes.
9. After steaming for 35 minutes, uncover and take out the pot. Put it on a breathable dry net to cool, put it in a fresh-keeping bag, seal it, freeze it and eat it slowly.
10, soft skin and tender stuffing.