1. Pour yeast powder into 180g of warm water and add 1g of sugar. Yeast likes to eat sugar, adding a little bit will help fermentation
2. Find a clean container, pour the flour, and the yeast water from step 1, add 10 grams of sugar and 1 gram of salt (water is added or subtracted according to different brands of flour, and the water absorption of each type of flour is different)
3. Make a smooth dough, cover it, and let it stand in a warm place for 2 hours.
4. At this time, you can make fillings, chop the beef into minced meat, add salt, soy sauce, oil, minced ginger, and fungus (soak the fungus in advance, chop it, and then cook it in water and drain)
5. The dough is fermented to twice its size. Dip some flour with your fingers. The flour will not shrink after inserting, and the dough will be fermented. At this time, put an appropriate amount of water in the steamer and start heating the pot. After the water is boiled, turn off the heat.
6. All materials are ready
7. Take out the bread, sprinkle some flour on a clean chopping board, knead evenly, divide into equal parts
8. Divide into a circle, press into a flat shape, fill in the filling, and close the mouth.
9. Brush a layer of oil on the steaming pan, place the wrapped buns a little apart, put the lid on, proof for 3 minutes, put it in a steamer with boiling water, close the lid, and steam for 15 minutes on high heat
10. After 15 minutes, open the lid and turn off the heat. Let cool for a while and you can eat
11. Nutritious breakfast, afternoon tea is also very satisfying
Tips:Open the lid after steaming, do not put it back again, the water vapor will drip on the bread, affecting the finished product; if you like other fillings, watch and change, how do you like it, it’s so headstrong, haha...
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