1. To make the bread dough, you need to make the dough first, mix the flour, water, and yeast into a slightly softer dough, and leave it in a warm place to ferment. At this time, the dough does not need to be kneaded smoothly. Knead it after it will ferment.
2. The fermented dough becomes fluffy and hollow, at least twice the size of the original dough.
3. The celery is processed between the dough, and the leaves are removed and blanched. The recent celery is very tender, and the editor also likes the taste of celery.
4. After the celery is broken, remove it and chop it. You don't need to chop it, just cut it into small cubes. When you eat it, you can eat celery grains.
5. Add salt, ginger powder, chopped green onion, and light soy sauce to the pork filling and mix well. The celery roughly grabs the moisture and puts it together with the meat filling.
6. Take out the fermented dough and knead it smoothly, cut it into an appropriate size dough, and roll it out into a thin and thick dough crust in the middle.
7. Put a little salt and appropriate amount of peanut oil before filling the stuffed buns and mix well. The blended stuffing can smell the fragrance, indicating that the saltiness is moderate. If you are not sure, poke a little stuffing with chopsticks and lick it with your tongue to try the stuffing. The taste, add appropriate amount of salt and peanut oil according to your own taste;
8. Take a bun wrapper and put a proper amount of stuffing into it. Make your own buns. The stuffing is put on hard.
9. Squeeze the mouth tightly and wrap it into a round bun. The shape of the bun is arbitrary, long, flat and round. As long as the filling is not exposed, you are done.
10. Put the wrapped buns in the steamer and place them at a certain distance. The grate can be brushed with oil, greased paper, cage cloth, and corn husks. Unfortunately, corn husks are not available and I have to use cage cloth; before using the cage cloth Be sure to soak it thoroughly with clean water, roughly dry it and spread it on.
11.
The steamed buns need to undergo a second proofing. The proofing time is about ten minutes. Put enough water in the pot and start to burn on a low fire. Wait for the side of the pot to breathe and turn to a high fire. Steam for 15 minutes. After a while or just open the lid, take out the steamed buns and eat them while they are hot, and eat them with a piece of raw garlic.
Tips:Celery can also be used for filling with celery. The scent of celery is naturally not better than celery. Don't choose too tender celery for stuffing with steamed buns. The too tender celery will be cooked as soon as it is heated.
