1. Sift the flour
2. Yeast powder is dissolved in a small amount of warm water and added to the flour
3. Add water to knead the dough and leave it in the oven to double its size
4. Add spices, eggs, salt, minced ginger, pepper, and soy sauce to the minced meat and stir well.
5. The fermented dough is vented, divided into small portions and kneaded into balls
6. Roll out the small dough into the skin and add the right amount of meat
7. The little buns have a shape, the first time the bag is made like this, it’s not bad
8. Put the sausage on the dough, cut into strips on both sides, alternately press to wrap the sausage, and finally pinch tightly
9. Like a baby in a swaddle
10. Put it in the pot and ferment for another 20 minutes
11. After the high heat comes out of steam, change to medium heat and steam for about 20 minutes. Turn off the heat and let it stand for 10 minutes before opening the lid.
12. White and tender buns
13. Lovely sausage rolls, eat in minutes.
Tips:After steaming two pots, the first pot was too impatient, and the fermentation time was short again. When steaming, the fire remained high and the sealing was not good. After turning off the heat, let it stand for 3 or 4 minutes before opening the lid, and the bun skin collapsed. Be patient and wait!
