Meat Buns
by Ming Cuiyan
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put flour and yeast into the bread machine and add an appropriate amount.
2. Knead it into a smooth dough and let it stand for 40 minutes.
3. Add ginger onion, pork skin jelly, salt, light soy sauce, and dark soy sauce to the minced meat.
4. Add an appropriate amount of water and stir in one direction.
5. Cut the proofed dough into uniform size.
6. Wrap meat in.
7. Wrap them one by one.
8. Put it in the steamer and continue to proof for 30 minutes.
9. Steamed on high heat for 25 minutes, simmer 2 to develop.
10. Steamed buns.
11. Finished product.
12. Finished product.
Tips:Put the frozen pork skin and steamed buns in the meat stuffing, the meat is tender and marinated.
