1. Prepare 500 grams of flour (this amount can make 20 buns), stir the baking powder with warm water, and the noodles will not live too hard.
2. After the noodles are alive, cover them with plastic wrap and leave them in a warm place to wake up for 1 hour. The weather in Guangdong is more than 20 degrees, which is more than half an hour.
3. The meat filling is prepared in the process of sowing the noodles, minced minced meat and chopped green onions. The meat is best to be the front and rear legs or pork belly. The pure lean buns are very woody.
4. Add chopped meat, chopped green onion, salt, oil, thirteen incense, light soy sauce, oyster sauce, mix well, wait until the noodles wake up and you can wrap it.
5. When the weather is good, the noodles wake up very quickly, more than half an hour. The noodles that wake up are soft and have pores, as shown in the picture.
6. Kneading noodles into long strips
7. Divide dough of the same size
8. The rolled bun skin is just the size of a fist.
9. Start making buns
10. The wrapped buns are fermented for another 2 to 3 hours. When the buns are cooked, they are twice as big as before. They are lightly placed in the hand and they are ready.
11. The steamed buns are ready to be steamed.
12. It must be steamed after the water is boiled, and steamed on high heat for 15 minutes, then turn off the heat for 10 minutes and cook.
13. Steamed buns
14. This time the temperature was 25 degrees, and the whole process took 5 hours from the beginning of kneading the noodles to making the buns.
Tips:The first time you wake up the noodles without waking up too well, you can pack them. The wrapped buns must be awake and fermented before being steamed in the pot, otherwise the steamed buns will not be sent.