First, the main materials of steamed buns
Generally speaking, the materials that need to be prepared for making steamed buns are relatively simple. Stuffed buns are nothing more than flour and pork. Here, you need to prepare a catty of flour and a piece of pork. You can ask the master at the booth to help you chop or smash the pork first. Accessories need to be prepared with oil, salt, cooking wine, soy sauce, oyster sauce, starch, ginger, yeast, onion and so on.
Second, the deployment of steamed buns stuffing
First, add salt, cooking wine, soy sauce and oyster sauce starch to the cut pork for rough stirring, then add the cut onion and ginger, and stir for a few minutes in one direction until they are completely blended. In this way, the meat stuffing of steamed buns is adjusted, and we can put the meat stuffing of steamed buns aside first. Then prepare the skin of steamed buns, mix flour with warm water and yeast powder, knead the mixed flour into dough, knead it repeatedly and put it aside for fermentation. The fermented dough is about twice the size, and it needs to be vented and kneaded again, and then the dough is divided into equal pieces.
Third, package steamed buns
Making steamed buns is a technical job, and you can practice it repeatedly until you are proficient. In fact, you just put meat in the rolled steamed buns skin, and then roll up the skins one by one along the edge until they are rolled together in the middle and then turn around a little. All wrapped steamed buns can be put into an oiled steamer, fermented for half an hour and then steamed.