1. Pour the yeast into the warm water, stir with chopsticks until it is completely blended into the water, and let it sit for 1 minute.
2. Pour the yeast water into the flour, stir it into a flocculent shape, and knead it into a smooth dough.
3. This time, put the dough in the oven for the first fermentation (in winter, the dough will not be damaged and will not rise). Put a bowl of boiling water in the oven, cover the dough with a damp cloth and put it into the middle layer together with the basin, and turn off the oven. , Heat up and down, 35°C～40°C, ferment for about 90 minutes, until the dough is fermented to twice its original size. (The hot water needs to be changed 2-3 times in the middle, and the gauze can be removed when the hot water is changed for the first time!!!)
4. While waiting for fermentation, we can make the filling: 1⃣️Cut the garlic white, ginger and shiitake mushrooms into small pieces; 2⃣️Cut the minced garlic, minced ginger, shiitake mushrooms, light soy sauce, dark soy sauce, oyster sauce, white pepper, corn oil, Pour salt (add according to personal taste) and sweet potato starch into the cut pork, add water to the meat 3 times, stir vigorously clockwise until the water is completely absorbed by the meat, then add another time, stir until the meat becomes sticky Can
5. The dough is fermented to twice its size. Poke a hole in the middle with your hand. If it does not retract, the fermentation is complete. The fermented dough is torn into a honeycomb shape.
6. Sprinkle dry flour on the kneading pad, take out the fermented dough and knead it until it is smooth and not sticky. Cut it from the middle of the dough with a knife. If the dough is smooth and there are no pores, the exhaust is successful! Divide the dough into 26 equal parts, knead it round and flatten it with your hands, and use a rolling pin to roll it into a dough that is thick in the middle and thin in the edge and about the size of your palm (if the flour is sticky, you can sprinkle some dry flour).
7. Put in the meat and squeeze out the pleats.
8. Is the packaged buns very Q and nice?
9. The second fermentation of the wrapped buns (the second fermentation is to make the buns more soft and tasteful, this procedure cannot be ignored): I used two methods (oven➕steamer, can be carried out at the same time, which can save time) , Put a portion of the buns in a steamer with warm water at 60°C-70°C, cover with a lid, and ferment for 20 minutes until the buns become significantly larger.
10. Put another portion of the buns in the oven. Put a bowl of boiling water in the oven first, put the buns in the middle layer, heat up and down, 35°C-40°C, ferment for 20 minutes, until the buns are full. Obviously bigger.
11. Steam the second-made buns on high heat for about 20 minutes, turn off the heat and wait for 5 minutes before removing the lid.
Tips:The meat filling must not use pure lean meat, it must be refined and fat, so that the meat filling will not burn; add water to the meat filling must be added in portions, and stir until it is completely absorbed before pour into the water, adding water is to make the meat filling more delicate , Juicy; the steamed buns should remember not to open the lid immediately after turning off the heat, otherwise the buns will easily collapse and not look good...