1. Add sugar to warm water and soak the yeast until bubbling.
2. Add flour, yeast water, and milk into the bread machine to knead the dough all at once.
3. After kneading the dough until it is smooth, it will start under the fermentation function key of the bread machine, and it will take about 30 minutes.
4. When the bread fermentation time begins, prepare the meat filling, and crush the garlic, ginger, onion and water chestnuts with a food processor.
5. Put all the filling materials into the pot. Choose half-fat and half-lean minced pork, and 6 or 7-point fat minced meat is best.
6. Whip in one direction with your hand.
7. Beat the minced meat vigorously.
8. The minced meat can be smashed into a dough and kept in the refrigerator for about an hour. The frozen minced meat can effectively lock the moisture and keep the flavor fresh.
9. After the first shot, the dough has doubled. Dip your fingers with flour and poke a hole in the middle of the dough without retracting. The shot is completed.
10. After the dough is taken out for air shaping, it is divided into 16 pieces of dough and knead into small balls, and covered with a wet towel to loosen it for about 15 minutes.
11. Roll the dough into a round crust and put the meat filling in the middle. Dough sticky hands can be patted dry powder before operation.
12. Lift the edge of the dough and start folding the folds in one direction.
13. Finally, tighten the pleats, twist them into a knot, and lock the stuffing so that the buns are wrapped, and pat some dry powder on the surface of the buns. Each bun weighs about 80 grams.
14. Leave a little distance between each bun, arrange them neatly, in the steaming grid covered with wet cotton cloth.
15. Pour water into the pot and boil it. Turn off the heat and put on the steaming grid. Let the buns sit and relax for 30 minutes. Then boil the water, steam for about 20 minutes in a basket, then turn off the heat and simmer for about 3 minutes.
16. The steamed buns swell and shape well, do not shrink, and smell fragrant all over the house.
17. When it is hot, tear off the cotton cloth under the bun as quickly as possible, so that it will not tear off the skin of the bun while it is hot and fast.
18. Fresh meat buns are plump and round.
19. The buns are soft and fragrant, with plenty of meat filling and extremely delicious.
Tips:The steaming time of the steamed buns and the firepower can be adjusted by themselves.
