1. Clean the meat and Xiangru and chop them separately.
2. Add the seasoning and stir well, then slowly add water to beat it up and set aside.
3. Mix salt, sugar, and flour, then beat in eggs and stir well.
4. Put in the yeast water melted with warm water and knead it into a soft and hard dough.
5. Put warm in to ferment.
6. After the fermentation is complete, divide the dough into 45 g each.
7. Roll out the small agent into a dough sheet with a thickness in the middle and a thin sheet around the sides.
8. Put the minced meat and wrap them one by one.
9. Proof again for 20 minutes.
10. , Put the steamer into the steamer, steam for 15 minutes after the water is boiled, turn off the heat and simmer for 3 minutes.
11. Soft and tough brown bread.
Tips:When mixing the noodles, add the water slowly, don't put it all in at once, or else you can't control the softness and hardness of the dough.
