Generally, the seller of steamed buns needs to steam the fermented flour the afternoon before and reheat it the next morning. If you do it in the morning, it will be too late.

The practice of steamed stuffed bun:

1, add sugar to warm water, then add yeast, stir well, pour into flour, and add a little edible alkali to flour. Stir until it is flocculent, so that there is no dry flour. At this time, add 6 grams (a little bit) of lard bit by bit, so that the dough will be soft and white. Then cover with plastic wrap and ferment at 20℃ for one hour.

2, good fermentation, just stick your fingers down and don't rebound.

3. Fermentation is completed.

4. Add Jiang Mo, soy sauce, pepper, salt and monosodium glutamate in the process of frying pork. When it's better, put more pepper, turn off the fire, let it cool, add green onions and shallots, and freeze it in the refrigerator for an hour, so the packaging is better.

5. Good noodles. I scored 12.

6. Generally, steamed buns are steamed with raw meat. I prefer fried buns. I think the fried food is delicious, which is a personal taste.

7. Because my folds are ugly, I won't show the package process. After the steamed buns are wrapped, I will steam them in a steamer for 20 minutes, then steam them on low heat for 12 minutes, and then turn off the heat for 3 minutes. Practice more in the future, but today's steamed buns are very soaked and taste good.