Difficulty: Cut Pier (Beginner)
Duration: more than 1 hour
Ordinary flour (dough) 400g
200 g of water or milk (dough).
Yeast (dough) 4 g
Meat foam (filling) 250g
Light soy sauce (filling) 10g
Dark soy sauce (filling) 3g
Salt (filling) 3g
Sugar (filling) 2g
Sesame oil (filling) 3g
Salad oil (filling) 10g
Oil consumption (filling) 3g
Corn starch (filling) 2 g
Water (filling) 20g
Cooking wine (filling) 3g
1 egg (dough)
1. Boil the yeast in warm water, let stand for 3 minutes, pour in the flour, add eggs, mix into a dough, ferment for about 2 hours, depending on the season, twice as large as poke a hole in the middle will not bounce on the line
2. Take out the dough and roll into long strips and cut into small, evenly sized dough
3. Roll out into a dough, thick in the middle and thin on all sides
4. Mix all the ingredients of the filling, stir clockwise, stir until viscous and strong, and wrap in the dough
5. Put cold water on the pot, cover and let stand for 20 minutes, steam for 18 minutes, stuff for 5 minutes, do not open the lid
6. Done
7. The meat is tender, the soup is juicy and the skin is fluffy
Because the flour brand is different, the water absorption is different, the flour will be very sticky at the beginning, as long as you keep kneading it will become a ball, and the bun made of soft dough will be soft