How to make milk-flavored meat buns

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make milk-flavored meat buns.

1. Add yeast to milk and mix well.

2. Pour in flour and stir with chopsticks until it becomes dough.

3. Use your hands or a bread machine to knead the dough into a ball, cover with plastic wrap or a bowl, let it sit for 10 minutes, and continue kneading.

4. Knead the smooth dough

5. Cover with a damp cloth, wrap with plastic wrap, and let ferment at room temperature until it doubles in size.

6. Fermented dough

7. Minced meat and raw materials.

8. Soak the fungus and cut into thin strips. Grate the carrots and chop them together a few times, but do not mince them.

9. Add minced ginger to the minced meat and chop onion together.

10. After the fillings are mixed, add all the seasonings and mix well.

11. After the dough has fermented, put some dry flour on the panel and knead the dough until bubbles appear and it is very smooth. Dig a hole in the middle to divide it into blocks.

12. Cut into equal parts.

13. Roll it into slices or press it with your hands. It is best to have it thick in the middle and thin on both sides.

14. Wrap into dumplings and ferment at room temperature for 1 hour.

15. Put the pot on the boiling water and steam for 20-25 minutes. Open the lid 5 minutes after turning off the heat.

16. Remove from heat.

We all know that doing something well requires a lot of effort and time. Of course, cooking also requires effort. If you can cook delicious dishes, you will surely impress others. Now, based on the above introduction, let’s make milk-flavored meat buns.