How to make steamed buns with soy sauce

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  1.Put the ordinary flour and yeast into a container and mix evenly. You can also use a little warm water to dissolve the yeast and then pour it into the flour. Add warm water and stir with chopsticks into cotton wool, then knead it into a smooth dough with your hands, cover it with plastic wrap and leave it in a warm place to ferment.

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  2.Use the fermentation time of the dough to adjust the filling: choose three fat and seven lean pork, chop it into a container, and then add water in small amounts and multiple times.

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  3.Use four chopsticks to stir the meat filling in a clockwise direction until all the water is poured into the meat filling. The meat filling fully absorbs the water and becomes thicker in volume.

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  4. Then add chopped green onion and minced ginger, then add light soy sauce, cooking wine, soybean paste, sugar, pepper powder, a little salt and chicken essence.

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  5.Continue to stir evenly until the meat filling is firm. The filling is ready. Place it in the refrigerator to refrigerate. spare.

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  6. When the dough has fermented until it has doubled in size, dip your fingers in dry flour and poke it in the middle. When it comes out, it will ferment without shrinking around.

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  7.Take out the dough, knead it well and deflate it, then roll it into a long strip, and cut it into even dough pieces< /p>

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  8.Use a rolling pin to roll out the pie crust into a thick center and thin edge. Cover the dough when not in use to keep it fresh. The membrane prevents air drying.
  

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  9.Take a piece of pie crust and put an appropriate amount of meat filling in the middle. Use the thumb and index finger of your right hand to pinch out pleats along the edge. .
  

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  10. Just pinch until the mouth is closed, or you can wrap it according to your own habits Make buns.
  

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  11.
  Wrap all the buns and put them in the steamer, cover the steamer Cover and let stand for about half an hour, the time can be shortened in summer.

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  12. When the buns are obviously enlarged, steam them in cold water over high heat for about 20 minutes, then turn off the heat. Wait two or three minutes before opening the lid.

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  13.White and flirtatious The sauced pork buns are ready to go! The sauce is rich and juicy, and you’ll be satisfied as soon as you eat it!