To make steamed buns, you need to prepare ingredients: low-gluten flour, minced meat, vermicelli, yeast, oil, salt, oyster sauce and selected vegetables. First, the yeast is melted with warm water and stirred until there are no dry powder particles. Then, it is added into the flour several times, stirred into a flocculent shape, kneaded into a smooth dough with basin, face and hand luster, and then covered with plastic wrap for fermentation. Dough fermentation must depend on the state of fermentation, not time. If the fermentation state is good, the dough volume will obviously increase by two times, and the finger will not retract when poking the hole downward. After tearing, there is rich honeycomb tissue, which indicates that the dough has been fermented, so the steamed stuffed bun will be soft and delicious. Then cover with cloth, and plastic package after 15 minutes. At the same time, the ratio of lean meat to fat meat on the stuffing is best at 7: 3, and more water is added to the stuffing, so that the steamed stuffed bun will be juicy and tender. You must put sesame oil, chicken essence, salt, monosodium glutamate, soy sauce and chopped green onion in the stuffing, so that it is full.
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