1. Soak the yeast in warm water of about 35 degrees and let it stand for 10 minutes. Put 10 measuring cups of flour in the basin and add four eggs.
2. After the yeast has grown, pour warm water around 42 degrees into the flour and start kneading the dough, making it a little softer. After kneading, cover the basin with plastic wrap or let it ferment in a warm place.
3. Take advantage of the fermentation time to chop meat and vegetables. Prepare the filling.
4. After everything is cut, you can mix it with the stuffing. Put a small amount of rice wine and oyster sauce MSG in it. You can put a little more salt in it, and it will be a little saltier. The buns will taste salty. Put the chopped green onion and ginger inside and mix well.
5. After the fillings are set, the noodles are probably fermented. It's fine when it's fermented to twice its size. Then continue to exhaust and knead the dough.
6. After exhausting, you can make buns. Knead the dough into long strips and cut into equal portions.
7. Dip the medicament with some dry flour, squeeze and roll it into a thick crust in the middle and thin in the periphery. (Our technique is relatively poor, it doesn't look good! I'm studying.)
8. Put a little more stuffing in the middle of the crust, so that the bun will be fuller.
9. Then you can start pinching the pleats.
10. Pinch the last place together with the front pleats, otherwise it will not look good. (Haha! It's okay to see if it's pinched?)
11. Put a damp steaming cloth on the steamer and place the finished buns. (Keep it open a bit, otherwise it will be too squeezed when steamed.) The finished buns are left for about 40 minutes for secondary fermentation.
12. After the second fermentation is complete, it can be steamed. Put cold water in the pot to ferment for a while while the water slowly warms up. After the water is boiled, let it heat up for 10 minutes, then turn to low heat for 10 minutes. Turn off the heat, let it stand for 5 minutes after turning off the heat, and you can start to eat! (See how? It looks pretty, right?)
