400 grams of flour

Pork (preferably with some fat)

Warm milk 190ml

Sugar 20ml

salt

Yeast 7ml (it doesn't matter if there is a little more yeast)

scallion

sugar

oyster sauce

cooking wine

sesame oil

light soy sauce

Homemade vegetarian soup

The practice of fresh meat buns?

Hair surface:? Mix warm milk and sugar evenly, add yeast to melt, and let it stand for 5 minutes, then the yeast will become active.

Pour the yeast into a container, add the flour and salt, don't knead it yet, and stir it into pieces with chopsticks first.

Then I began to knead, saying that I wanted to achieve three lights, and I tried my best to make the dough smooth, basin light and hand light. However, the dough I kneaded was never as smooth as those kneaded by online experts, but it should be enough to make the dough smooth by hand, as long as I don't touch my hands. Whether the surface is smooth or not should not affect the fermentation.

Cover the container if it has a lid, or seal it with plastic wrap, and ferment it at about 30-30 degrees. In summer, it is just room temperature. I usually bake it for an hour, and the dough grows to be 5 to 2 times as big as the original1.

Press the swollen dough flat, and then knead the dough, mainly to vent air, knead it smooth and put it away. At this time, the stuffing is ready, and then we are ready to make buns.

Chop the pork into stuffing, or put it in a cooking machine, cut the onion into chopped green onion, put the chopped green onion into the meat stuffing, and release the soy sauce (according to personal taste), salt, a little sugar (which can enhance the taste), a little oyster sauce, cooking wine and sesame oil.

Keep stirring in one direction with chopsticks, and add a proper amount of vegetarian soup during the period, and stir hard. Because I added some vegetarian soup this time, the stuffing was wet, and the noodles were still making, so I put the stuffing in the refrigerator for half an hour

Baozi: Knead the dough into long strips. Cut it into a paste of similar size, whatever the size is, mainly the size of the steamed stuffed bun you want, with thick skin in the middle and thin around, as round and even as possible, and as thin around as possible, which is related to whether the steamed stuffed bun folds and closes well or not.

Take the stuffing and put it in the middle of the skin. Beginners can put less.

Squeeze one wrinkle at a time, and the number of wrinkles depends on personal habits.

Shut up. There are two kinds, one is bowl-shaped and the other is nipple-shaped. Today, this one is bowl-shaped.

Put the steamer mat on the steamer mat, arrange the wrapped steamed buns, leave some gaps between the steamed buns, cover them, and let them stand for about 20 minutes for secondary fermentation.

Steam in cold water, 15 to 20 minutes, turn off the fire and open it after 2 or 3 minutes. When steaming the second pot, be sure to pour out the hot water from the first pot and steam it with cold water.

Tips