1. Except for the lard, pour all the ingredients in the flour into the bucket of the bread machine, start the kneading function and the dough function is 10 minutes to knead the flour into a dough, and the end of 10 minutes
2. Put 10g of lard into the dough and continue to knead until the dough is smooth. I knead it for 20 minutes here. If you want to steam the steamed buns to have a smooth surface and a good taste, the dough must be kneaded in place
3. Round the dough into a cooking bowl, cover it with plastic wrap and ferment to 1.5 times its size
4. Take advantage of the time for the dough to ferment, and then process the filling part. After peeling the loofah, cut into shreds, peel the carrots and cut them into shreds or use a planer to shred them. Pour the prepared minced meat together. In the cooking bowl, add oyster sauce, light soy sauce, pepper, and a little salt, stir clockwise, and stir until the minced meat is gelatinous.
5. Cover with plastic wrap and put it in the refrigerator until the dough is fermented before taking it out
6. Dip your fingers with flour and poke holes on the surface of the dough. If the holes do not shrink, the fermentation is complete
7. Take out the fermented dough and divide it into two equal parts, add pumpkin powder to one part and continue kneading until the pumpkin powder and dough are completely mixed and knead into a smooth dough
8. Then knead the white dough to form a smooth dough, then knead the dough into a long strip
9. Spread a little water on one of the two doughs, then stick the two doughs together, and then twist them into a twist shape
10. Then cut into 10 equal parts of uniform size, roll each agent with flour, and cover with a fresh-keeping bag to prevent the surface of the dough from being air-dried. Relax for 10 minutes. In winter, the room temperature relaxation time may be slightly extended by 5-10 minutes.
11. Use a rolling pin to roll out the thick dough with thin edges in the middle.
12. Lift the dough with index finger and thumb of your right hand, fold and fold the bun in the middle like a fan when you were a child, and press and glue it together. At the same time, turn the bun slowly with your left hand clockwise, keeping your right hand pressed continuously
13. Generally, there are more than 15 pleats to be more beautiful, close the mouth tightly and compact, and then wrap the buns
14.
15. Put the wrapped buns on the steamer's cage. At this time, add water to the steamer and heat it on a low fire to keep the whole body and the inside warm and moist. Leave space when you put it to prevent the buns from fermenting. All huddled together
16. Cover the pot and ferment until the buns are lightly picked up and fermented, (fermented to 1.5 times the size)
17. Steam directly on medium heat for 12 minutes. Do not open the lid immediately after steaming. After simmering for 3 minutes, open the lid and release the air slowly. When the steam is almost released, then completely open the lid. In order to prevent the steamed buns from encountering cold air and causing shrinkage problems
Tips:1. It is recommended to use warm milk or water in winter, which is beneficial to the activation of yeast, but it should not be too high, which will scald the yeast. 2. Before rolling the dough and preparing for filling, you can press a layer of dry powder on the dough, and the other side If the stuffing is not soaked with flour, the pleats made from the floured dough will retain better 3. The bun should be done more and more practice will be better. 4. Open the lid at least 5 minutes after turning off the heat to prevent The dough collapses when cold. 5. The buns need to be stored in the refrigerator. It is recommended to heat the steamer when eating.
