1. Add 100 grams of warm water to the yeast powder and mix well, add 2 grams of salt to the flour and mix well. The warm water does not exceed 40 degrees.
2. Pour the yeast water into the flour and mix well, then pour in 150 grams of water and knead it into a smooth dough, cover it with fermentation
3. When making the noodles, prepare the filling, prepare the minced pork, and wash the lotus root
4. Peel the lotus root and use a vegetable grater to wipe it into a puree
5. Add egg, 3 grams of salt, rice wine, light soy sauce and oyster sauce to the minced pork and stir clockwise until it is viscous. Then add the lotus root and stir again until it is viscous. Do not add water to the minced pork, there is water in the lotus root paste, which is enough after fusion.
6. The dough is fermented to twice its size. The room temperature in our house is about 30 degrees, and it will be ready in about 50 minutes.
7. Sprinkle a little flour on the chopping board, take out the dough and exhaust it, knead it and knead it into long strips, divide it into even dough, roll it round and cover it with plastic wrap and let it sit for 15 minutes. I made 18 for a pound of flour.
8. After rounding again, use a rolling pin to roll into a thin round skin with a thick middle around it, and add fillings
9. Brush the steamer with a little cooking oil, or put it on a steaming cloth, close the mouth and put it in the steamer, cover and let stand for 15 minutes
10. Then, boil the water pot, steam for 18 minutes on high heat, wait 5 minutes when the time is up, and then open the lid
11. The skin is soft, tender and juicy in a bite, super delicious
Tips:1. After steaming, wait 5 minutes before opening the lid to prevent the meat buns from collapsing.
2. The taste of each company is different, and the seasoning can be adjusted according to their own taste.
3. There is no certain time in the process of sending noodles, you can observe it on the way and send it to 2 times as large as it is OK
