1. Pour 1 kg of flour into a basin. Pour dry yeast into the flour. Use warm water (not hot water) to pour the flour into the flour little by little to form a dough. Cover with a lid or put a plastic wrap to ferment in a warm place in the sun, and wait for the dough to ferment to twice as much as before, and it will succeed.
2. Scallion, ginger, chopped celery, blanch with hot water, softly chop, squeeze out the moisture, and cut the pork into diced meat
3. Put a little 13 fragrant, a tablespoon of soy sauce, a tablespoon of oyster sauce, a teaspoon of salt, a teaspoon of sesame oil, a tablespoon of cooking oil, and an egg, and stir evenly
4. Take out the dough and knead it into 20 equal parts and squash
5. Hold the dough in one hand and hold the stuffing in one hand. Pinch the folds and wrap them one by one.
6. Boil the water to steam, even touch a layer of cooking oil, put the buns in the basket and steam for 15 minutes
7. After 15 minutes, turn off the heat and wait for 5 minutes to take the lid out and let it cool and prepare to eat
Tips:When sending the flour, it’s OK to double the size of the flour. It’s better to be salty when mixing the stuffing, because my buns are thick and the stuffing will not be very salty when I eat less stuffing.
