1. Soak the yeast in warm water, let it stand for three minutes, pour it into the flour several times, and knead it continuously.
2. Knead the dough until it is not sticky and smooth. Seal it with plastic wrap and let it stand for 50 minutes to ferment.
3. Soak the pepper in boiling water, take appropriate amount of green onion, yellow sauce, light soy sauce, and sesame oil for later use.
4. First mix the mutton soy sauce and ginger cream evenly, then add other ingredients in sequence, stirring constantly in one direction.
5. Take out the fermented dough and continue to knead it smoothly. | Use a dough stick to roll the dough into a dough shape with a thick middle and thin edges.
6. Add the prepared fillings to the dough and wrap it in the shape of a bun.
7. After all the buns are wrapped, let stand for fifteen minutes and wait for the second fermentation.
8. After the cold water is boiled, put in the fermented buns, turn high heat to medium heat and steam for 15 minutes, turn off the heat and simmer for another three minutes.
Tips:Keep the unfinished steamed buns in the refrigerator and heat them up next time you want to eat them
