I can tell you responsibly that it's not the fire, it's the face, and it's not good. Learn how to make steamed stuffed bun noodles well and do as required, which will definitely solve your problem. This family version of steamed buns is very simple, that is, many friends make steamed buns at home with thick skin and don't absorb soup, which is not delicious at all! In fact, dough mixing is the key to making steamed buns. Only by mastering this step correctly, no matter what stuffing you make, the steamed buns are guaranteed to be soft and salty, which is more delicious than the ones you bought! When making steamed buns, kneading dough is the key. Keep in mind the four skills, which are soft and salty, and more delicious than what you bought. Here are the specific methods for the family version of steamed buns!

Step 1: Prepare 320 grams of flour and 3 grams of yeast, stir them evenly, then knead them with warm water 170 ml to form a soft dough, and the lid will be twice as big.

Step 2: Chop 300g pork into minced meat, cut shallots into chopped green onion, add salt, pepper powder, soy sauce, oyster sauce and white sugar into the minced meat and stir well, then add chopped green onion and edible oil and stir well for later use.

Step 3: After the dough is awakened, put it on the chopping board and knead it several times. Don't knead all the air inside. Divide the dough into small doses. Because the dough is soft, you don't need to roll it into dough. Just press it flat by hand and wrap it with stuffing.

Step 4: spread a layer of cage cloth in the steamer, put the steamed buns in, first make a second proofing 10- 15 minutes, steam in cold water, boil the water for 12 minutes, and then take out the pot for 3 minutes.

Nag a few words.

1: When making steamed buns, remember to use warm water and flour, add yeast to the flour, and knead it into a soft dough, which is twice as big as it is. After the dough is awakened, if it is kneaded for a long time, it will be easy to stiffen, so that the dough of steamed buns will become stronger. If it is kneaded a few times, the skin of steamed buns will be very soft. This step must be mastered.

2. When mixing the meat stuffing, add salt, pepper powder, soy sauce, oyster sauce and white sugar and mix them evenly, and then add chopped green onion and edible oil, so that the stuffing is mixed. Finally, put the stuffing in and wrap it up. Remember to make a second proofing of the steamed buns. Finally, steam them in cold water. After steaming, stew them for 3 minutes to prevent them from collapsing.

This is the practice of the family version of steamed buns. What do you think of this practice? I have loved eating steamed buns made by my grandmother since I was a child. The steamed buns made by myself at home taste good, and are nutritious and healthy for my family. Friends who like to eat steamed buns, don't go out to buy them, pay close attention to this practice and cook them at home!