1. The ingredients are shown in the picture. In the picture, I mixed the stuffed dumplings with the meat and baby vegetables. I used almost half of the steamed buns.
2. Stir the yeast with some warm water, add it to the flour, stir while adding, and use chopsticks to mix into a flocculent shape.
3. Knead into a smooth dough and leave to rise in a warm place for about 40 minutes.
4. Chop the ginger into the minced meat and mix well.
5. After washing the baby cabbage, control the moisture, chop it and put it in the meat filling.
6. Put an appropriate amount of oyster sauce, a small amount of grass fruit powder, salt and oil in the meat filling, and stir evenly into a bun filling.
7. The dough is fermented to twice its size, and many pores can be seen when it is torn.
8. The fermented dough is rounded and kneaded into strips.
9. Cut into the appropriate size agent.
10. After rounding, press flat and roll into a thick bun with thin edges in the middle.
11. Serve the right amount of minced meat and wrap it into a goldfish mouth.
12. Put the wrapped buns in the steamer (the steamer is covered with wet gauze), and let it rise for 15-20 minutes.
13. Turn on the fire, steam for 25 minutes after the water is boiled, and simmer for 5 minutes.
14. After the steamed buns are completely cool, put them in a fresh-keeping bag and put them in the refrigerator. When the baby wants to eat, return to the oven and steam them.
Tips:1. Add the amount of water according to the water absorption of the flour.
2. If you give it to your baby, put a little less salt and oyster sauce. Pay attention to leave the baby's taste buds white.
3. After the steamed buns are steamed, simmering for a few minutes can effectively prevent the buns from sinking.
