1. Yeast: Yeast is melted with warm water (water temperature can be tested by hand, it’s good if you don’t burn your hands)
2. Proof: Pour the yeast water into the bowl of flour and stir to form a flocculent
3. Noodles: Knead the dough into a smooth dough (I took a picture before kneading it, and I will knead it until the surface is light and the basin is light and hand light). After kneading, place it in a warm place and ferment to double its size!
4. Mix the stuffing; chop the meat into minced pieces (Fat and lean meat will be better at 3:7, depending on personal taste)
5. Stuffing: chopped green onion and ginger on top of the meat
6. Stuffing: beat in an egg, a spoonful of soybean paste,
7. Heat oil in a pan, put the star anise and peppercorns to fry until fragrant, remove the star anise and peppercorns, and pour the hot oil on the chopped green onion and ginger!
8. Stir stuffing: add salt, pepper powder, five-spice powder, sesame oil, soy sauce, cooking wine, a little starch, stir in one direction (so that the meat stuffing will not fall apart)
9. Minced meat
10. Knead the cooked noodles until smooth, knead into long strips, divide them into small doses, and roll them into dough! The bun skin should be thick in the middle and thin in the edge!
11. Wrap minced meat into buns! The wrapped buns must be placed in a warm place for the second fermentation, about half an hour (it’s cold, I blow it directly with a hair dryer, just a few minutes). Put the water in the pot to boil, put the wrapped buns on the basket and steam them. Just 15 minutes after the fire!
Tips:1: When mixing the stuffing, you can add a little green onion and ginger water so that the stuffing will not be too dry and a bit soupy! (I didn't add it this time)
2: The filling must be stirred in one direction so that the filling will not fall apart!
3: The wrapped buns must be fermented a second time before they can be steamed in the pot!
