Big meat bun

Method

1. 01

   Step 1

   Flour, 5 grams of sugar, yeast, slowly add water and stir until it forms clumps.

   

2. 02

   Step 2

   Knead into a smooth dough.

   

3. 03

   Step 3

   Mix minced meat with appropriate amounts of salt, sugar, light soy sauce, pepper, minced ginger, chopped green onions, and oil. Then add the aspic and mix well.

   

4. 04

   Step 4

   The dough has risen to double its size.

   

5. 05

   Step 5

   Take out the dough and knead it to remove the air.

   

6. 06

   Step 6

   Divide the dough into small, even pieces, and roll each piece into a thin sheet that is thicker in the center and thinner at the edges.

   

7. 07

   Step 7

   Filling: Take a piece of dough, put the filling in, and slowly pinch the pleats to seal it.

   

8. 08

   Step 8

   Place the wrapped buns on an oiled, non-stick steamer rack. Add cold water to the pot, and once the buns have risen a second time, turn on the heat and steam for 15 minutes after the water boils. Then turn off the heat.

   

9. 09

   Step 9

   After turning off the heat, let it sit for three minutes before opening the lid and enjoying.