Fresh Meat and Spring Onion Buns
1.
Yeast is dissolved with warm water, poured into flour, and water is added to form a dough and ferment into a honeycomb shape. In summer, the room temperature is high, fermentation is completed in about an hour, and in winter, the room temperature is low, which takes three or four hours.
2.
I chose three-point fat and seven-point lean minced meat. I asked the store to help it twice. The minced meat is more suitable for the elderly and children.
3.
Chop the green onions, add the green onion ginger water and various seasonings, and stir in one direction with chopsticks.
4.
Take out the fermented dough, sprinkle some dry noodles on the mat, and knead the dough.
5.
Divide into small doses.
6.
Use a rolling pin to roll into a thick dough with thin edges in the middle.
7.
Wrap the stuffing, put it in the palm of your left hand, pinch the pleats in your right hand, and turn the bun while pinching it until it is done. If you mix too much noodles or your hands are slow, you have to cover the other small agents with a damp cloth or plastic wrap to prevent them from drying out!
8.
Spread a little oil on the steamer to prevent sticking, heat it on the steamer cloth or greased paper, line up the steamed buns, cover the pot and let stand for another 15-20 minutes. When steaming, don't make the fire at first, wait for the steamer to turn to high heat for about 15 minutes after the steaming, turn off the fire and simmer for 3 minutes before taking out, otherwise the buns will collapse.
