1. Large collection of materials;
2. Mix all-purpose flour, fresh yeast and water;
3. Knead until it is smooth and you can perform one shot;
4. Pour pickles, minced meat and chives into a pot, add MSG, pepper and mix;
5. Stir well
6. Twenty-five minutes for a serve, double the size;
7. Divide the made dough into about 55 grams of dough and tighten it up;
8. Use a rolling pin to roll out a thin dough around and thick in the middle;
9. Add fillings (I like more fillings, so I added more)
10. With the thumb inside and the index finger outside, pinch the folds one by one, and a fat bun will be wrapped up;
11. Put it in the steamer and serve for 25 minutes;
12. Turn on high heat, when the water boils, turn the heat down a little, and steam for 13 minutes;
13. A pot of steaming buns are ready.
14. It’s white and fat, with so many fillings, it’s super satisfying to eat
Tips:1. Fresh yeast: dry yeast=3:1;
2. The buns must be thin on the sides and thick in the middle, so that the buns are delicious;
3. Don't keep steaming the steamed buns on a big fire, so that the water vapor inside will be too large, the water vapor will drip on the buns, and finally the buns will become dead.
