1. Peel the carrots and cut them into thin slices, then put them on a plate and steam them in water. After steaming, steam for about 15 minutes. Set aside the steamed carrots to cool down and set aside
2. Wash the sauerkraut, squeeze out the water, chop into pieces and set aside for later use, chop the soaked cabbage and mince the pork
3. Add a little cooking oil to the pot, pour the minced meat, vermicelli, and sauerkraut into the pot together, stir-fry, add a little chicken powder, 1 tablespoon of oyster sauce and appropriate amount of salt during the frying process, stir fry evenly and let it cool for later use
4. Except for the lard, pour all the ingredients in the flour into the bucket of the bread machine, start the kneading function and the dough function is 10 minutes to knead the flour into a dough, and the end of 10 minutes
5. Put 10g of lard into the dough and continue to knead until the dough is smooth. I knead it for 20 minutes here. If you want to steam the steamed buns to have a smooth surface and a good taste, the dough must be kneaded in place
6. Take the kneaded dough out of the bucket of the bread machine and knead it round
7. Rubbing into long strips
8. Divide into 22 small doughs of the same size, roll each agent with flour, and cover with a fresh-keeping bag to prevent the surface of the dough from being air-dried. Relax for 10 minutes. In winter, the room temperature relaxation time may be slightly extended by 5-10 minutes.
9. Use a rolling pin to roll out the thick dough with thin edges in the middle. The rolled dough is still covered with plastic wrap to prevent it from drying out.
10. Take the right amount of filling on a piece of bun skin
11. Lift the dough with index finger and thumb of your right hand, fold and fold the bun in the middle like a fan when you were a child, and press and glue it together. At the same time, turn the bun slowly with your left hand clockwise, keeping your right hand pressed continuously
12. Put the wrapped buns on the steamer's cage. At this time, add water to the steamer and heat it on a low fire to keep the whole body and the inside warm and moist. Leave space when you put it to prevent the buns from fermenting. They are all squeezed together, cover the pot and ferment until the buns are lightly picked up and fermented, (fermented to 1.5 times the size)
13. Steam directly on medium heat for 12 minutes. Do not open the lid immediately after steaming. After simmering for 3 minutes, open the lid and release the air slowly. When the steam is almost released, then completely open the lid. In order to prevent the steamed buns from encountering cold air and causing shrinkage problems
Tips:1. It is recommended to use warm milk or water in winter, which is beneficial to the activation of yeast, but it should not be too high, which will scald the yeast. 2. Before rolling the dough and preparing for filling, you can press a layer of dry powder on the dough, and the other side If the stuffing is not soaked with flour, the pleats made from the floured dough will retain better 3. The bun should be done more and more practice will be better. 4. Open the lid at least 5 minutes after turning off the heat to prevent The dough collapses when cold. 5. The buns need to be stored in the refrigerator. It is recommended to heat the steamer when eating.
