1. Ingredients:

Ingredients: 5g of high-gluten flour and 3g of pork

Accessories: 5g of yeast (dried), 1 egg and 41g of lotus root

Seasoning: 8g of salt, 3 shallots, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of soy sauce, 2g of white sugar, etc. Screw out the juice of lotus root

3. Then put the slightly dried lotus root shreds in another small basin for later use

② Kneading:

1. Put 26 grams of lotus root juice into a bread maker

2. Add 5 grams of flour, 5 grams of yeast and 2 grams of white sugar, start the dough button, knead the dough for 2 minutes and then stop

3. It is necessary to observe the fermentation state of the dough at any time. Maybe the dough will be ready in less than the scheduled time. When you open the dough with twice the swelling by hand, you can see the honeycomb inside, which is a good state of fermentation. Don't send the dough too much and it tastes sour.

③ Stuffing:

1. Prepare pork that is both fat and thin, and the steamed buns will be fragrant

2. Put the pork into a cooking machine and beat the onion and Jiang Ye together for the last time.

3. Mix the meat paste, lotus root silk and eggs, add salt, soy sauce, cooking wine and sugar, and add 4 grams of water. For use

④ Bao zi:

1. Weigh the dough and divide it into 15 small doses of 51g, and knead them evenly by hand one by one, and then roll them into a bun skin

2. Put the stuffing in the middle of the bun skin

3. Wrap the bun in a circle, and the finer the folds, the more beautiful the buns will be

. You can gently round the steamed buns with both hands on the panel

5. Put warm water in the steamer, put the steamed buns blank in, and do secondary fermentation to make the steamed buns' dough slightly swell and get fat. It took me more than 1 minutes

6. Steam, turn on the fire, when you see hot air coming out of the steamer, change to medium heat, steam for 15 minutes, then turn off the fire, and then wait for 3-4 minutes.