1. Pour the flour, baking powder, and mash into the mixing bucket of the bread machine, press the kneading button, mix well, turn off the machine, and leave it to ferment for 2 hours.
2. When the noodles are twice as large, take them out.
3. Minced meat, knock an egg, put 1 tablespoon oil, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, half a teaspoon pepper, minced ginger, 1 tablespoon sugar, 1/4 tablespoon MSG, 2 tablespoons sweet noodle sauce, mix well .
4. The peppercorns are soaked in a small bowl of boiling water.
5. Add a small amount of pepper water to the minced meat, stir vigorously, and beat into minced meat. Add an appropriate amount of sunflower seed oil and stir to lock the water. Marinate in the refrigerator for 1-2 hours.
6. Peel the zucchini and remove the flesh.
7. Cut large pieces into a vegetable wringing container and smash into granules
8. Scallions minced
9. Soak the dried fungus with boiling water, remove the roots, wash and control the water, and grind into small pieces.
10. Pour 7, 8, 9 in the meat
11. Stir evenly, and the stuffing of the buns may be ready.
12. Add dry flour and knead the dough until the surface is smooth.
13. Take a ball of noodles and divide them into small doughs of 25g each.
14. Use a rolling pin to roll into a dough with a thickness in the middle and thin around the edges.
15. Add bun stuffing
16. Pinch to seal.
17. Cover with a damp cloth and wake up for 10 minutes
18. Brush the grate with a layer of oil and place it like a steamed bun.
19. Cover the pot with a damp towel, steam it for 15 minutes, turn off the heat, and simmer for another minute before opening the lid.
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