1. Let's first let the noodles rise, take advantage of the fermentation time, we can adjust the stuffing of the buns, and then we can roll out the dough and stuffing. The time is tight, so that the family can quickly eat the fragrant steamed buns, pour the flour into a large bowl and put Add yeast and sugar, and add some sugar to promote the rapid fermentation of the dough. Slowly add warm water to the flour, stir it into cotton wool, and knead it by hand to form a smooth and soft dough, cover it with plastic wrap, and put it in a microwave oven or steamer that does not open fire. Medium fermentation
2. Taking advantage of the gap in the dough, process the fillings. Wash the foreleg meat, remove the pork skin and cut into small pieces, put it in a mixer and grind it into minced meat, then pour the minced meat out of a large bowl and add salt , Soy sauce, oyster sauce, chicken powder, stir well, then add some water or green onion ginger water in appropriate portions, stir until the filling is gelatinous, and finally add some sesame oil, mix well, and marinate for about 15 minutes;
3. Wash the green onions, cut into strips, and chop them with a knife. If it is leafy vegetables, squeeze the water properly to prevent too much water in the filling from penetrating the dough and causing collapse;
4. Put the chopped green onions into the meat, sprinkle some cooked sesame seeds on top to enrich the taste of the buns, boil a little peanut oil in the pot, pour it on top of the chopped green onions while it is hot, and immediately make a chuckle, which immediately stimulates a rich fragrance;
5. Mix the minced ginger and green onion with the meat again, the filling is ready, set aside for later use;
6. Take out the dough that has doubled in size, and open the skin to see dense honeycombs;
7. Put the dough on the chopping board and knead evenly, knead out bubbles, and then knead it into thick noodles;
8. Divide it into several flour mixtures and knead them into small doughs. If you think the dough is a bit sticky, you can sprinkle some dry flour on the chopping board.
9.
10. Take a small dough, use a rolling pin to roll it into a dough that is thick in the middle and thin on the edges, and put in the prepared filling;
11. Pinch out the wrinkles, squeeze the seal tightly according to your own method, and the bun embryo is ready;
12. Put an appropriate amount of water in the steamer, put the steamer on top, brush a layer of oil on the steamer, place the steamed buns on top of each other, cover the pot, temporarily do not open the fire, let the steamed buns stand for 15 minutes, then use high heat Steam for 18 minutes, turn off the heat, and simmer for another 5 minutes. This steamed bun is a good choice whether it is used as breakfast or as a staple food. It is both nutritious and delicious.
Tips:Tips for food:
1. The fillings can be matched at will, and you can use scallions instead of scallions. If you switch to leeks, you don't need to heat the oil, because the color of the leeks will turn yellow if heated earlier, and the taste will be greatly reduced.
2. Adding some sugar and noodles can promote the fermentation of the dough and shorten the time, but not too much, 5-10 grams is enough.
