Duo Xian Baozi
1.
Place the dry yeast, sugar, and baking powder in a bowl, dilute with 40°C water (close to body temperature), let it stand for 10 minutes, and there will be layers of floating matter on the surface of the water for mixing. After the noodles are mixed, cover and leave to ferment for about 2 hours at room temperature. After the dough is cooked, take it out and knead it on the chopping board. It takes a long time to knead until the dough is smooth and there are as few bubbles as possible. (This step will be explained in detail later)
2.
Dice the onion and fry it until crispy.
3.
Put the minced meat, dried tofu (diced), fresh mushrooms (diced), zucchini (shredded), and onions into a larger container. Add seasonings such as oil, light soy sauce, white pepper, salt, etc. Heyun. Then beat in the green onion and ginger water in portions until the filling is juicy. Finally, pour in less than scallion oil and mix well!
4.
Divide the dough into equal parts, take one and press it flat, and roll it into a thick skin in the middle and thin skin on the sides. Put the minced meat in the middle, and pinch the folds counterclockwise as shown in the figure, until the mouth is closed, and a bun is formed.
5.
Put the wrapped buns into a steamer with warm water, cover and allow for 15 minutes, then steam for 15-20 minutes on high heat, turn off the heat and uncover the lid for 5 minutes. The fat and delicious buns are done!
Tips:
1. I like to chop the minced meat by myself, it is slightly grainy and has a taste;
2. The noodles of the buns should be softer;
3. Use oil paper to replace Tibu Baozi, which is not easy to peel off.
