1. Yeast is added to the flour
2. Add milk to knead the dough, leave it to ferment
3. Minced beef
4. Add minced pork to beef
5. Add the broth to the minced meat in batches. Each time you add the broth, it is best to stir until the meat completely absorbs the water. I use an electric whisk to stir.
6. Add scallion, salt, oyster sauce, sesame oil
7. Just mix evenly
8. Look good
9. Divide the dough into small portions after kneading it smoothly
10. It can be rolled into a thick thin leather on both sides. Generally, I just press it directly with my hands.
11. Pick up the buns along the edge, just pick the starting point of the bun
12. The wrapped buns are left for the second proofing. The general time is about 30 minutes to an hour.
13. Add proper amount of boiling water to the steamer, put the second-fermented buns into the steamer and steam. After the water is boiled, steam on high heat for 10 minutes and turn to medium heat for another 10 minutes.
14. Turn off the heat and simmer for 3-5 minutes to start the pot
Tips:1. Knead the dough and dig a hole in the middle. When the hole is full, the dough is ready.
2. Steamed in our induction cooker. After the 2000 fire is steamed for ten minutes, change the 1400 fire to steam for another ten minutes, turn off the fire
