1.
Knead flour, yeast and about 200 ml of water to form a smooth and even dough, cover with fresh film, and ferment to double its size.
2. Dice ginger and garlic, add a little two tablespoons of water to soak.
3.
Chop the fresh meat, add appropriate amount of soy sauce, salt and ginger and garlic water in Step 2, mix well, and marinate for 20 minutes.
4. The fermented dough, vented, and cut into 12 small doses of equal size.
5. Take a portion of the dough and use a rolling pin to roll it into a round dough of the thickness you want (about 3 mm in my case), take a large spoonful of marinated minced meat and place it in the middle.
6. Wrap, wrap all the dough in turn, and put it in the steamer.
7. Put water in the pot and bring it to a boil. Put the steamer on the pot and steam for about 15 minutes.
Tips:1. Put ginger and garlic directly in the minced meat, children will spit out if they are unhappy when they eat ginger and garlic.
2: After steaming, immediately open the lid and the bun will collapse without swelling.
3: After the steamed, do not take it off for a long time, stick the buns on the cloth.
4: My steamer is a bamboo steamer that has been used for more than a year, and it is a bit old.
