A small steamed stuffed bun is less than 51g, generally around 111g, and an ordinary big steamed stuffed bun is over 151g. A steamed bread bought in the market is about 55-65g. Steamed bread is a traditional pasta in China, which is made by mixing flour with water and sugar, fermenting and steaming. The finished product is hemispherical or long.

Method of making fresh meat buns

Ingredients: dough, medium gluten flour 511g, a teaspoon of dry yeast (5g), a teaspoon of sugar, 271g of clear water, stuffing, 351g of ground pork, 1 teaspoon of ginger paste, 1 teaspoon of chopped green onion, 1 teaspoon of light soy sauce, 1/8 teaspoon of salt, 1.4 teaspoon of sugar and 1 teaspoon of oyster sauce.

2. After standing for about 15 minutes, a layer of foam appeared on the surface of the yeast water, indicating that the dry yeast has been activated. Slowly pour the yeast water into the flour and stir it while pouring.

3. Mix flour and yeast water to make dough.

4. Transfer to the chopping board and knead until the dough surface is smooth.

5. Put it in a large bowl, cover it with plastic wrap and put it in a warm place for fermentation for 1-2 hours.

6. Prepare the meat stuffing while waiting for the dough. Add all seasonings except water into the ground pork and stir until it becomes sticky.

7. add 111ml of clean water into the minced meat three times, and stir vigorously in one direction after each addition, until the clean water is completely absorbed by the minced meat, and then add the next time.

8. When the dough is twice as big, transfer it from the bowl to the chopping board, knead the dough for the second time, exhaust air, and knead the dough until it is smooth again.

9. Divide into two parts, and wrap one part with plastic wrap for later use.

11, the other part is kneaded into a strip with uniform thickness, cut into 6 equal parts, and kneaded into flour paste respectively.

11. Take a flour dough and roll it with a rolling pin into a dough sheet that is thicker in the middle and thinner around, slightly larger than the palm of your hand.

12. Add a proper amount of meat stuffing and wrap it into steamed stuffed buns.

13. Put the wrapped steamed buns in a steamer with oiled paper. Pour a proper amount of hot water into the pot, put a steamer, cover it, and ferment for 11-15 minutes for the second time.

14. When the steamed stuffed bun is obviously bigger, heat it with high fire, and steam it for 15 minutes after the water boils.

15. Turn off the fire and wait for 2-3 minutes before opening the lid.