First of all, the key to making steamed buns lies in the ratio of flour and meat stuffing. When making flour, it is necessary to mix high-gluten flour and low-gluten flour in a certain proportion, and then add appropriate amount of water and yeast to knead into dough. Next, the dough needs to be fermented, so as to make the buns taste better.
When making meat stuffing, you need to choose high-quality pork, remove fascia and bones, and then chop it into fine stuffing. Next, you need to add ginger, onion, garlic and some seasonings, such as salt, sugar, chicken essence and so on. Mix well and marinate for a while so that the meat is more delicious.
Pay attention to the wrapping of steamed buns. You need to knead the dough into long strips, then cut it into small pieces and roll it into thin skin with a rolling pin. Wrapping the meat stuffing with thin skin and then brushing a layer of oil on the steamed stuffed bun can make the steamed stuffed bun more fragrant and tender.
Next, the steamed bread needs to be steamed in a steamer. During steaming, pay attention to temperature and time to avoid overcooking or undercooking. Steamed steamed buns should be soft and fragrant, and the soup should be thick and fragrant.
Generally speaking, to make authentic steamed buns, we need to pay attention to skills and details, choose high-quality ingredients, and master the cooking time and temperature of dough, so as to make steamed buns with good export feeling and delicious taste.