How to make steamed buns

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  1.Put the meat on Chop into pieces and add salt, chicken essence, cooking wine, and carrots (you can omit it if you prefer).If you want to buy fatter meat, I bought pure lean meat.The buns made in the end will have no oil and water and are dry.You can add bone soup to the meat, and then Heat the pork and pour in the final filling.The soup will taste great!

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  2.Mix the flour evenly and make a well in the middle, dissolve the yeast in warm water, and add the sugar as well.Dissolve! Pour into the pit separately, stir evenly, and finally form into cotton wool.Knead the flour with your hands and add water.The amount of water should be appropriate.I see others adding water all at once, but I add water slowly based on the viscosity.Until the flour is no longer sticky and shiny!

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  3.Wait for 1 hour for the yeast to ferment until it becomes 1 times larger than the original size.Pinch a piece of dough to see if it is honeycomb-shaped inside! Finally, add flour, knead, and break into small pieces

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  4.Crush into small pieces and wait 20 minutes.After filling the stuffing to make steamed buns, let them rest on the steamer for 15 minutes and then steam them.You can control the steaming time yourself.

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  5. Remember to eat the steamed buns while they are hot, otherwise the skin will dry out!