Meat Buns
1.
Put the flour in the bowl first, then sprinkle a little sugar into the bowl
2.
In addition, take a bowl and put milk and yeast in it
3.
Use chopsticks to quickly stir and stir until foamy
4.
Slowly pour the stirred yeast water into the flour bowl, stir while pouring, and stir the flour into a flocculent shape
5.
Put on disposable gloves with both hands and start to knead the dough
6.
Need to knead the dough into a smooth dough
7.
Cut the dough, there are no pores in the tissue, and the dough is kneaded
8.
Knead the dough into long strips and cut into the size you want, I cut into six pieces, and then press all the six small pieces of dough
9.
Roll the dough into a circle
10.
Put the stuffing in the buns
11.
Squeeze into the folds you like
12.
You can also pinch the shape of willow leaves in Shaxian snacks
13.
After kneading everything, start to ferment
14.
I use a fermentation tank. Put the finished buns on the top layer, and put a bowl of hot water on the bottom layer, and ferment for about an hour.
15.
Once fermented to double the size, you can start steaming in the pot
16.
Steam in a pot on cold water, boil for ten minutes, simmer for two minutes, you can eat out of the pot
17.
If you can’t finish eating it, put it in the refrigerator. If you can’t finish it for several days, it’s recommended to freeze it. If you have finished eating it, put it in the refrigerator. My home has a microwave oven, so when you eat, it’s heated in the microwave at medium heat, and the time is adjusted to two or three. It’s fine, if you don’t have a microwave, just continue to heat it in a steamer.
Tips:
Kneading the noodles is very important. You can practice with more wrinkles. If you don’t have wrinkles, you can go to Douyin to find the video and watch it, and then practice it.
