1. 260 grams of flour, water, and yeast knead the dough, ferment at room temperature, the picture shows the fermented dough;
2. Wash the moss and blanch it with water;
3. Chopped sage;
4. Add ginger powder, cooking wine, light soy sauce, chicken essence, salt, a little water to the meat filling, and stir into the meat paste;
5. Put the minced meat and moss in a basin, and season the moss with appropriate amount of salt;
6. Add an appropriate amount of vegetable oil and mix thoroughly;
7. Stir the moss and the meat together;
8. After kneading the dough smoothly, cut it into a medium-sized agent, and roll it out into a thin bun skin with a thick middle in the middle;
9. Pack the right amount of stuffing to make buns;
10. Put the corn husks on the mat, put the buns in the steamer for a second proofing, with cold water in the pot, do not open the fire; proofing for 15-20 minutes; see the indoor temperature to determine the proofing time;
11. After waking up, put the pot on low heat, turn to high heat after boiling, steam for 15 minutes, stop for 30 seconds, open the lid, and buns are out of the pot.
Tips:Northerners like to eat noodles, steamed buns, and all kinds of steamed buns. It takes a lot of effort and saves days of trouble.
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