1. Carrots are shredded with a tool, ginger is minced, and mushrooms are soaked in advance and then chopped
2. Add pork filling, add appropriate amount of oyster sauce, light soy sauce, salt, sugar, pepper, sesame oil, peanut oil and stir well, and finally add appropriate amount of cornstarch to wrap the filling.
3. After the filling is adjusted, it is best to put it in the refrigerator for half an hour. It is better to pack. Add sugar, yeast and water to the flour and knead until the surface of the dough is smooth.
4. Put it in a basin, cover the surface with a damp towel, and make it double at room temperature, then take it out and knead again until the dough is smooth and elastic. The dough is divided into about 28 parts and rolled into a thick circle with thin sides on all sides.
5. Wrap the right amount of pork filling and wrap it into a bun shape
6. Put it in the steamer (in this weather, just put cold water in the pot, the temperature is high, it can already rise on its own), and steam for 20 minutes, and steam for 12 minutes.
7. Don’t open the pan immediately after it’s steamed. Turn off the heat and then open the pan for 5 minutes. Otherwise, the steamed stuffed buns will tend to shrink when cold.
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