Preparation materials: 1000 grams of amaranth, 500 grams of pork stuffing, 300 grams of low-gluten flour, 200 grams of brown wheat flour, 2 grams of yeast, 10 grams of sugar, 300 grams of cold water, 1 section of green onion, 1 piece of ginger, the right amount of oil, 1 spoon of soy sauce, 1 spoon of salt

1, the two kinds of flour poured into a bread bucket, and then the yeast, sugar, into a bucket, the day is hot with cool water, the winter cold can be used with lukewarm water, the amount of water The amount of water is about 55-60% of the amount of flour, can also be adjusted as you like;

2, the bread bucket into the bread machine, start the "kneading" program for 10 minutes, the dough molding without dry powder, slightly strong, finishing a little continue to put in the bucket, cover the lid, the basic fermentation;

3, dough fermentation when to deal with the filling: wild amaranth cleaned with salt water and blanched, cooled and clenched dry water, cut into fine powder;

4, pork filling fat and thin, can be fat some more, because the wild vegetables are more eaten oil, oil is too little dry and tasty;

5, frying pan pouring a moderate amount of oil, will be onion and ginger sautéed slightly yellow after the end of the addition of the meat mixture stir-fried, pouring the right amount of soy sauce coloring to go to the fishy, and then add a moderate amount of salt, to the vegetable

6, the amaranth and meat mixture well mixed;

7, the dough fermentation to the original two times the size of the hand gently pat the dough with a bang, finger dipped in flour in the top of the dough poked a hole, not collapse and not retraction, fermentation is successful;

8, the dough out of the kneading mat on the kneading pad, sprinkle a little bit of flour to knead a few times;

9, weighed and divided into

9, weighed and divided into 15 equal parts;

10, small ball of dough rolled into the middle of the slightly thick, slightly thin around the round skin;

11, take the appropriate amount of filling in the middle of the round skin;

12, according to their own techniques will be wrapped up into a bag;

13, all the dough is used up, the buns will be placed in the steam mat lined steamer drawer, and push the steamer in the second fermentation; No steamer with ordinary steamer is also possible;

14, to be baozi billet is the original 1.5 times the size of the hour, and become rounded, the steamer temperature to 110 degrees, without preheating, 25 minutes; time to simmer for 5-10 minutes and then out, to prevent the surface of the baozi due to the sudden cold release shrinkage wrinkles. The finished picture is as follows.