How to make fresh meat buns (one-time fermentation method)

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  1.Chop green onions and ginger, add water and put them into a food processor.Start the food processor and blend into onion and ginger water.

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  2. Chop the pork into minced meat and put it into the container.The minced meat should be Chop some into pieces and add the onion and ginger water into the meat filling three or four times.

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  3. Use chopsticks clockwise every time you add onion and ginger water.Stir until the meat filling is thickened, then add the next onion and ginger water.

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  4. Add salt, chicken essence, pepper and dark soy sauce and stir Evenly.

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  5. Chop the chives into the meat filling, stir evenly Cover with plastic wrap and refrigerate until set aside.

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  6.Stir ordinary flour, sugar, baking powder and yeast evenly, add Knead thoroughly with warm water, cover with a damp cloth and let rise for 5-10 minutes.

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  7. Knead the dough evenly and divide it into evenly sized dough pieces.Flatten it with your palms and use a rolling pin to roll it into a thick crust with thin edges.

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  8.Take a piece of pie crust and put an appropriate amount of meat filling, and hold it with your left hand Stay at the bottom.

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  9.Use your right thumb and index finger to pinch out pleats along the edge.Until it closes.

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  10. Wrap all the buns according to the above method.

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  11.Put the steamed bun embryo into the steamer and keep it in a warm place Ferment, wait until the buns are obviously larger in size and put them in the pot.Bring the pot to a high heat and steam for ten minutes.

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  12.Although only one fermentation was used, the surface of the buns is still smooth.It’s white and soft, you can try it!

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  13. Finished picture.