1. Mix the leeks, shrimps, meat and eggs with the fillings and set aside. Leeks are easy to produce water, so put the oil first, and then add salt when you pack them. Adjust the taste according to your needs
2. 500 grams of flour, 5 grams of yeast are dissolved in warm water in advance, 5 grams of baking powder and 10 grams of sugar are sprinkled in the dry flour. According to the ratio of 500 grams of noodles to 250 grams of warm water to form a dough, awake the noodles for later use
3. Dough rubbing
4. Administer
5. Flatten the dose
6. Wrap the minced meat, pinch the folds
7. As shown in the package
8. Put the wrapped buns in a steamer without ignition, and cover the pot for proofing. (Send to double the original size) Steam for 15 minutes
9. The finished product is shown in the figure
Tips:The fermentation time can be flexibly controlled according to the local climate and temperature.
