How to make meat roll steamed buns

1.

Put warm water in a basin, add a bag of milk, add yeast powder and mix well.

2.

Pour the yeast water into the flour and knead it into a dough, cover it with a kitchen cloth, wrap it with a layer of film paper, cover it with a small quilt and let it ferment in a warm place.

3.

Cut the pork into small cubes, add soy sauce and marinate for a while.

4.

Chop green onions.

5.

Add the chopped green onions to the pork, add oil, soy sauce, and salt and mix well.

6.

When the dough has doubled in size, knead the dough evenly and divide it into equal pieces.

7.

Knead each small piece evenly.

8.

Take a small piece and knead it evenly again and press it into an oval shape.

9.

Roll it into pancakes.

10.

Spread the meat filling on the pancake, covering one side and leaving 2 cm of space on the other side without spreading the meat filling.

11.

Roll it up from the side covered with meat filling.

12.

Put the seam upward and arrange it into shape.

13.

When it is done, apply a little cold water on the bottom and it will stick together without loosening.

14.

Place two dates for decoration.

15.

After secondary fermentation, steam it in a pot, boil it for 20 minutes, then simmer for 2 minutes, take it out and let it cool.

Picture of the finished meat roll steamed buns

Cooking skills

The finished steamed buns need to be fermented twice and then steamed to make them softer and more delicious. When rolling, roll it up from the side covered with meat filling, and shape it with the seam facing up, otherwise the filling will leak out.