1. The yeast is activated first: 30 grams of warm water + 5 grams of yeast, stir evenly and let it stand for 5 minutes, the active yeast will produce rich foam.
2. 220 grams of water (10 grams of water reserved) + 500 grams of flour + 2 grams of salt + 10 grams of sugar + 15 grams of lard, stir to form a flocculent, pour in the yeast water.
3. Start to figure out and knead into a ball, and ask to light the basin by hand (you can also use a machine to knead into a ball)
4. Cover the dough with plastic wrap for 30 minutes to generate gluten and reduce the workload of kneading.
5. I continued to knead the awake noodles until they were thoroughly kneaded and smooth. I kneaded for about 10 minutes.
6. Roll the kneaded dough round and cover to keep it fresh, let it rest for 15 minutes
7.
Mix the stuffing when you wake up:
① Add salt and sugar to minced meat and mix well.
②Add the green onion and ginger water in 3~4 times, each time you have to beat it up and then add the next time.
③While whipping in one direction.
④ Add in dark soy sauce and oyster sauce for whipping.
⑤ Add oil and stir evenly to seal off the gravy.
8. The awake noodles are rolled into strips about 5cm thick, and they are picked into 18 doses.
9. Take a tablet and press it flat, and use a rolling pin to roll it into a round dough with a thin edge and a thick middle. I didn't pay attention to the camera when I was shooting the video. Why didn't I roll it well? I cut a video of rolling from the Internet.
10. The four fingers of the left hand are slightly bent upwards, the dough is nested in the depression, and the meat filling is also placed in the depression of the dough.
11. Press the meat filling with the thumb of the left hand, pinch the folds with the index finger of the right thumb, and pinch while turning in a circle.
12. When pinched to the starting position, pinch together with the first pleat.
13. Organize the shape and squeeze the mouth tightly.
14. Boil a pot of water in the steamer to about 40°C, put the steamed buns on the hot water, cover the lid, and ferment for 30 minutes.
15. Turn on high heat, steam for 10 minutes after the water is boiled, turn off the heat for 3 minutes, open the lid and take out the pot.
16. The homemade buns are extraordinarily delicious!
Tips:①This steamed bun is a one-time fermentation method, and it is fermented after wrapping.
②The raw steamed buns can be fermented on hot water at about 40℃ for about half an hour, until the steamed buns become noticeably larger, the steamed buns can slowly rebound when they are pressed against the surface of the steamed buns with fingers.
③Knead the noodles by hand or machine ④Steam the buns in a cold water pot, turn off the heat 10 minutes after the water is boiled.
⑤ After turning off the heat, let it sit for 3 minutes before cooking.
⑥The method of scallion ginger water: ginger shreds + scallion segments + water knead until water green, let stand for 15 minutes to filter out the scallion ginger.
