Tianfang steamed buns joined us to tell you how to make big meat steamed buns tasty!
1. Pour two eggs into the meat filling, put in the shallot and ginger powder, then stir along one direction with chopsticks, stirring until the sticky can pull out the filaments.
2. Add chopped agaric and fennel and mix well.
3. Finally, add raw, old, salt, sugar and five-spice powder, and continue to mix evenly.
4. Put high-gluten flour, yeast powder and bread machine into dough.
5. Fermented dough at room temperature rises to 2.
6. Take out the dough, knead and exhaust evenly into a number of small dosage, and roll it one by one into steamed bun skin.
7. Place a spoonful of minced meat in the middle of the dough and knead it along the edge of the dough.
8. After wrapping all the steamed buns, wake up at room temperature for 20 minutes.
9. Steam in the steamer for 15 minutes after boiling, braise for 3 minutes after turning off the heat, then open the lid and take it out.
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