Materials to be prepared: water, pork, warm water, yeast, two portions of flour, sugar, eggs, chopped green onion and chicken essence.
1. Wash and chop pork, then add salt and water and stir with chopsticks in the same direction until the meat is sticky and slippery.
2. Break up the minced meat with water, then add the eggs, chicken essence and chopped green onion and mix well, as shown below.
3. Bring boiling water into the flour to form a circle, and then stir the flour and boiling water into balls with a scraper.
4. Put aside the dough that has been stirred into dough and let it cool at room temperature for later use, as shown in the following figure.
5. Add 5g of white sugar to another pile of flour, dissolve yeast in warm water, mix evenly and let stand for 3-5min, then pour yeast water into the flour.
6. Stir the materials in the container into a ball with chopsticks, and finally knead the loose dough into a complete dough.
7. Move the dough to the desktop and overlap it with the cold noodle dough, as shown in the figure below.
Eight, then knead the two kinds of dough into a smooth shape with both hands and relax at room temperature for 10 minutes, as shown in the figure below.
9. Knead the loosened dough into long strips, and then divide them into equal small doses, as shown in the figure below.
Ten, use a rolling pin to roll the small dose flat, and then use a rolling pin to roll it into a dough sheet with thick middle and thin sides, as shown in the figure below.
1 1. Wrap the prepared meat stuffing, fold the steamed stuffed bun skin and knead it into a fish mouth shape, as shown below.
12. Put the wrapped steamed buns into the steamer, leaving a gap in the middle, and cover the steamer cover for final proofing.
Thirteen, after the dough is proofed, put cold water in the pot, put the steamer on the pot, after the water is boiled, turn to medium heat and continue steaming for 8- 10 minutes, and the delicious steamed buns are ready.