1. Mix flour and yeast powder evenly and add warm water to knead into a soft dough, knead it smoothly, cover it with plastic wrap, and let it rise in a warm place to double its size
2. Filling ingredients: pork filling, green onions
3. Finely chop the green onions, and finely chop some green onions and ginger.
4. Add salt, cooking wine, oyster sauce, chopped green onion, ginger, soy sauce, edible oil, sesame oil and other seasonings to the meat filling.
5. After mixing well, add a grain of bone broth (the bone broth is boiled and frozen in the refrigerator) without bone broth, you can also draw water.
6. After adding the bone broth, stir it slightly. Add the chopped green onions, mix well when used, and serve as the pork and green onion filling
7. The proofed dough is kneaded on the panel and divided into small doses
8. Roll out the thick dough in the middle of the four-sided bag.
9. Take a portion and put an appropriate amount of pork and green onion stuffing.
10. Package into raw buns.
11. Put everything in the steamer, wake up for 10 minutes, turn on high heat and steam on medium heat for 12 minutes, turn off the heat, turn off the heat and simmer for 35 minutes before uncovering.
12. The finished product!
13. The finished product!
Tips:The second proofing time is generally 10 minutes in summer, and the proofing time in winter is extended to about 15 minutes.
Don’t rush to mix the stuffing well after adding the chopped green onions.
