1. Pour flour, sugar, oil, yeast and water into the bread maker. (If you knead the dough by hand, add 20 grams of water. After kneading the dough, cover it with a cloth to ferment for more than 1 hour until the dough becomes twice as large.)
2. Adjust the function of the 14th gear on the map. After 37 minutes, you can take it out and make a bun.
3. While the dough is fermenting, make the onion filling; peel the onion and dice, add the minced meat, add the rib sauce and salt evenly.
4. This step is not necessary for the fermentation of the bread machine. (After kneading the dough by hand, the dough should be exhausted.)
5. Divide the dough into small pieces.
6. Use a rolling pin to roll out the small dough as shown in the picture.
7. Wrap the onion filling and knead into a bun.
8. Cover the kneaded buns with greased paper, put them in a steaming layer with water, cover the pot, and ferment for 50 minutes (make buns in winter) and steam for about 40 minutes.
Tips:The steaming time of steamed buns can be increased or decreased according to the size of the buns. \nThe fermentation time depends on the hot and cold weather plus or minus time. \nThe bun is steamed until the bun skin will not collapse when pressed with your fingers.
