-production process-
1. Put the flour, yeast and warm water into the bread barrel, knead the dough for 10 minute, cover with damp cloth, and ferment for 1 hour;
2. When the dough is twice the original size, take it out and put it on the kneading mat, knead the dough for 5 minutes, and relax the dough for 5 minutes before using it;
3. The proportion of Chinese cabbage and pork stuffing can be adjusted according to your preference. Pork is prepared with soy sauce, oyster sauce, salt, chopped green onion and sesame oil, and an appropriate amount of chopped Chinese cabbage is added;
4. Roll the dough into a disc with a thickness of about 5 mm, and spread the meat buns evenly on the dough sheet, leaving a small blank in the middle and a blank of 1 cm at the edge;
5. Dig a hole in the center, roll it around separately, and spread it out while rolling;
6. Until it is rolled to the edge, the seal is tight;
7. Cut off the circle, pinch the seal tightly to prevent the soup from leaking, seal it down on the steaming mat, circle it from the center to the outer disk, and press it down, not too tight, just circle it; Put into a steamer for secondary fermentation for about 30 minutes;
8. When the dough roll is 1.5 times the original size, start the "steam" function, 1 10 degree for 35 minutes; Ordinary steamer is steamed for 30 minutes after SAIC; After the time is up, stew 10 minutes or so before taking out, and the surface is smooth and not wrinkled.
-Tips--
1. The dough should not be too soft, which will not set well; Don't have too much water in the meat stuffing. If there is too much soup, the dough will be soaked and it won't taste good.
2. Don't be too tight when rolling, just follow the plate;
3. The steaming time is adjusted according to the size and thickness of the meat roll; Steamer can be used.