1. Mince pork, chop ginger into minced pieces, add about 10 grams of salt, a little allspice, and a spoonful of sesame oil. No light soy sauce was added because it was only eaten the next morning, and it would be sour after reheating. If you can eat it right away, you can add light soy sauce, which will taste even better. Actually only half of the meat is used.
2. Use chopsticks to stir clockwise or counterclockwise in one direction, and add a little water several times, so that the meat will be tender and juicy. A small amount of water is filled with water in the palm of your hand, add one back of water to fill it two or three times, after stirring, add another back of water. Just stir it until the meat feels sticky and soft, don't add too much water, it's too thin and it won't be easy to pack.
3. First pour water into the inner bucket of the bread machine, add sugar, then add flour, and finally dig a hole in the flour to add yeast. Summer yeast can be reduced by 1-1.5 grams. The water absorption of each brand of flour is different. Don't pour out the water all at once, leave 5-10 grams depending on the situation.
4. Just stir it into a smooth dough. I was lazy and didn't take it out and round it, just ferment it. When the temperature is high, the bread machine is heated severely when stirring, so use ice water to mix the dough.
5. The dough has grown to 2-2.5 times the size. Use your fingers to poke a hole without shrinking. The inside of the dough is honeycomb-shaped with many holes, just fine. If the sourness is obvious, it's overheated.
6. Take out the dough, press it flat by hand, fold it in half twice, press and fold it twice, to vent the dough. If your hands are sticky, sprinkle some dry powder on the chopping board. You can also stick some powder on your hands.
7. Rub the dough into long strips.
8. Then fold the left and right one-third of the place, and then rub into a long strip. Repeat two to three times. Do not sprinkle too much dry powder at a time, and finally the dough will not stick to your hands.
9. Roll the dough into long strips for the last time, and then divide them into 12 equal parts and round them. You can divide it into as many as you like, 8 or 6, it's a matter of the size of the bun.
10. Take a potion and gently flatten it with the palm of your hand. The same goes for rolling a rolling pin. Use your fingers to pinch the edges a little thinner.
11. Take appropriate amount of meat.
12. Then fold it up like a paper fan. For specific operations, you can find videos on the Internet. You need to practice more. The pleats are squeezed shallow, and the pleats will disappear after steaming.
13. Finally closed. You can start boiling water when you make the steamed buns.
14. Put the prepared buns in the steamer and wake up for 15-30 minutes. The specific time is adjusted according to the room temperature. The bun embryo looks obviously bigger than a circle, don't wake up too much, it can't be more than 1.5 times bigger. Put the water in the steamer and steam for 15 minutes, then turn off the heat and simmer for 5 minutes. Steam the big buns for 20 minutes.
15. After simmering for 5 minutes, open the lid to remove the buns and let cool. You can do more at a time. After it has cooled down, seal it in a fresh-keeping bag or fresh-keeping box, and freeze it in the refrigerator. Next time you eat it, take it out and steam it again for 15 minutes.
Tips:1. Add a small amount of water to the minced meat several times, stirring in one direction until the glue is formed, don't stir it randomly. If there are green onions and shiitake mushrooms, it will be more delicious if they are cut into pieces and added.
2. Add a little sugar when making noodles to help fermentation. I usually add 5-10 grams of sugar to half a catty of flour.
3. Pinch the pleats a little deeper, so that the pleats will not disappear easily after proofing.
4. Be sure to start the timing after the water is boiled. Steam the smaller buns for 15 minutes and the big buns for 20 minutes. Don't open the lid immediately after steaming, and open the lid after simmering for 5 minutes to prevent the temperature difference between the inside and outside of the pot and the buns from collapsing.
