1. Put yeast in the flour and use warm water to activate the noodles
2. Knead it for a while to let the noodles become gluten, so that the steamed buns have a good texture. Knead and ferment in a warm place, cover with plastic wrap
3. Prepare the filling, chop the beef, finely dice the carrot, add pepper, green onion, ginger, salt, peanut oil, and stir well
4. After the dough is fermented, divide it into several evenly, roll it round, and wrap it with fillings
5. Put it in a cage and let it sit for 20 minutes. Pot on cold water, steam the pot for 10 minutes, be sure to fire, and then stuffy for 5 minutes
Tips:The dough must be fully kneaded, and the second fermentation is also very important, which is the key to the success of buns.
