1. A piece of pork leg. The best way to make steamed buns is to choose sandwich meat with a little fat, or pork leg.
2. After the pork leg is cleaned, cut it into small pieces with a knife. You can chop it directly with a knife, or use a food processor to grind the meat.
3. Put the pork into a meat grinder, and grind the pork leg into a delicate minced meat.
4. Wash the shallots and ginger separately, then cut the shallots into chopped green onions and the ginger into slices.
5. Put the chopped green onion and ginger slices into the food processor, then add a bowl of water and beat into green onion ginger water.
6. Add salt, pepper, white sugar, oyster sauce, and light soy sauce to the minced pork, and stir evenly in one direction.
7. Pour the green onion and ginger water into the minced meat in batches, continue to stir in a reverse direction, and keep stirring until the meat can't eat the water.
8. After the pork filling is mixed, put it in the refrigerator for half an hour and set aside.
9. Put the wheat flour into the bread machine, add yeast powder, baking powder, sugar and water, start the bread machine to knead all the ingredients into a smooth and soft dough. Make sure to knead the dough thoroughly, then cover it with plastic wrap or a damp cloth and let it rise for about 10 minutes.
10. Divide the dough into equal parts, each of which is about 40g, and round them separately.
11. Take a portion of the dough and use a rolling pin to roll it into a bun with thin edges and thick middle.
12. Hold the dough with your left hand and make it into a nest shape for more fillings. Then put in an appropriate amount of fillings, fold it with your right hand, and wrap it into a bun.
13. Wrap all the buns in turn and put them in the steaming grid. Put the steaming compartment back into the steamer. Put some hot water on the bottom, put on the lid and let it stand for forty minutes. In winter, the room temperature is low, and this method can be used to help fermentation. If the temperature is high in summer, there is no need to put hot water. The time for buns to wake up depends on the state, not fixed.
14. After the buns are proofed, bring the water to a boil on high heat, then turn to medium heat and continue to steam for 15 minutes.
15. After turning off the heat, let it simmer for two minutes, then open the lid. It is best to eat it while it is hot. You can dry it until it is not hot and then put it in a fresh-keeping bag and put it in the refrigerator for storage. There is no need to defrost when eating, just steam it directly.
Tips:1. The meat filling for meat buns needs to be dipped in water, and the meat filling will be more tender and juicy when it is thoroughly eaten.
2. The steaming time depends on the size of the buns.
3. Steamed buns only need to be fermented once, which saves time and trouble.
