How to make big buns

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you how to make big buns.

1. Dissolve a bag of yeast in warm water

2.121 Knead the dough and wait for fermentation

3. 750g 212 flour, pour in dissolved yeast water and mix into dough balls (the amount of flour should be adjusted according to the number of people eating)

4.12 Pork belly diced, two scallions, a piece of ginger, dried shrimp, peeled melon, Lee Kum Kee soy sauce, sugar

5.21 Pour Lee Kum Kee soy sauce, a spoonful of sugar, some chicken essence, chopped green onion, minced ginger, and thirteen spices into the diced meat.

6. Mix well and let stand for 30 minutes

7. Cut the melon and remove the pulp

8. Cut into dices

9. Sprinkle salt on the diced melon and knead evenly, marinate for 40 minutes until the diced melon is soaked

10. Squeeze out the water and put it into the meat filling, add dried shrimps

11. Add appropriate amount of salt according to personal taste and mix well to make buns

12. Take a piece of the fermented dough and knead it again to release the air. Let it stand for 10 minutes to ferment again.

13. Divide into small portions of appropriate size

14. Roll into pancake skin

15. Add appropriate amount of bun filling

16. Package forming

17. Put it into the pot, bring to a boil over high heat, then turn to low heat and continue steaming for 15 minutes.

You must be tired of eating takeout all the time. Now that you have mastered the method of making big steamed buns, you will definitely want to try making them yourself in the kitchen. I believe that your different understanding of this dish will definitely create the most beautiful taste in the world.