How to make delicious steamed stuffed bun with sauced meat?

Hand kneading method: Take 20g warm water from the recipe of steamed stuffed bun skin to activate yeast (many tiny bubbles can be seen after 5 minutes), knead all the materials of steamed stuffed bun skin into dough, and pay attention to adding the remaining water into the dry powder several times, not once. The criteria for success are: basin light, hand light and surface light. Whether the texture of steamed stuffed bun skin is fine or not depends on whether the dough is completely smooth. Knead it, put it in a clean oversized bowl, cover it with plastic wrap, and ferment it at room temperature to the size of 1.5~2 times, which takes about one hour, and the fermentation time needs to be extended in cold weather. Bread machine kneading method: put all the materials into the bread machine barrel and knead into dough according to the procedure. My toaster is 1 hour for 50 minutes! Note: Yeast is buried in flour, so try to avoid salt.

Second step

Making steamed stuffed bun: Add chopped Jiang Mo, chopped green onion and chopped green onion into the meat stuffing, then gradually add salt, soy sauce, pepper, oyster sauce, raw flour, cooking wine, sugar, corn oil, sesame oil and bean paste and stir.

Third step

Add the water in the stuffing with a spoon, and stir in the same direction with chopsticks while adding water until the water is completely absorbed by the meat stuffing! Stir well, cover with plastic wrap and put in the refrigerator for later use (be sure to put in the refrigerator instead of freezing)

Fourth step

Whether the fermentation is completed: poke a hole in the middle of the dough with your finger dipped in dry flour. The hole can be used without collapsing or rebounding! Friends who use a bread machine to make dough can tear apart the dough and see the dense beehives after completing the whole dough procedure, and can use it directly by venting.

Step five

Ventilate the dough, divide it into two halves, cover half with plastic wrap for later use, knead the other half, and cut it into small dough of about 40g with a scraper (I use a scale).

Step 6

Use a rolling pin to roll the dough into a bun skin with a thick middle and a thin periphery! If you really can't roll, you can pinch the edge by hand.

Step 7

Put a steamed stuffed bun skin in the palm of your left hand, put the stuffing in the middle of the skin with a spoon, and lift the steamed stuffed bun skin to the middle like a fan with your right index finger and thumb to press it. At the same time, turn the buns slowly with your left hand in time. Generally 15 pleats will be more beautiful. It will be tight and compact when closed!

Step 8

Brush a thin layer of corn oil in the steamer rack or steamer (it is best to have tarpaulin, corn husk and special non-stick oil paper for steamer at home), wipe it evenly with kitchen paper, and put the steamed bread in the steamer/steamer 15 minutes for secondary fermentation! In winter, you can put a proper amount of hot water in the pot to keep a certain temperature.

Step 9

Start steaming steamed buns! Put cold water in the pot. Note: steamed buns will get bigger, so be sure to leave a gap. Cover the lid and start steaming! After the fire boils, turn to medium heat for steaming 15 minutes. Turn off the fire and stew for 5 minutes, remember not to open the lid!