How to post on WeChat Moments when I have nothing to do to make steamed buns at home on a rainy day?

You can take photos of the ingredients and then talk about them based on the relevant pictures. For example, it looks delicious, or the filling is very juicy. Through these, you can post to Moments. Let’s take a look at how to do it.

Ingredients needed: 500 grams of plain flour, 5 grams of dry yeast, 2 spoons of sugar, 400 grams of fennel, 120 grams of pork filling, a little minced onion and ginger, a little white pepper, 1 spoon of cooking wine, 1 spoon of soy sauce , appropriate amount of salt, appropriate amount of vegetable oil

Detailed instructions:

In the first step, soak the dry yeast in warm water, put the flour into a basin, add sugar and mix well to promote fermentation, add yeast water and mix Mix well, then add warm water in batches, use chopsticks to mix into large dough, knead into a smooth dough, cover and ferment in a warm place until doubled in size.

As the weather gets colder, dough rises no longer as quickly as in summer. The dough rising method needs to be changed in this season: the yeast needs to be dissolved in warm water not exceeding 35 degrees. This process is called activation and can speed up the process. The fermentation speed and water temperature are very important. Do not make it too high. Hot water will burn the yeast to death and cause fermentation failure. In addition, adding some sugar will increase the activity of the yeast and promote the fermentation speed. Use warm water to mix the dough to speed up the fermentation. The key point is not to If it exceeds 35 degrees, you can test the water temperature with your hands: the temperature of your hands should be appropriate, and it should be neither hot nor cold.

The second step is to mix the pork filling first. Add 4 tablespoons of water to the meat filling and stir it with chopsticks until it becomes sticky. This will make the meat tender and juicy; then add minced onion, ginger and white pepper to the meat filling. Mix powder, cooking wine, soy sauce, salt, and vegetable oil in one direction until the meat filling becomes sticky

The third step is to wash the fennel and then control the water

The fourth step , cut into pieces like nine vegetables, pour into the meat filling basin, stir well in one direction, the pork and fennel filling is ready, the fermented dough will be twice as big, fluffy and light to the touch. Pull it open and take a look. It’s full of large brushed honeycombs. This is a success!

The fifth step is to make the green body. Knead the risen dough to remove large air bubbles, roll it into a long strip, cut into pieces, press flat, and roll out into a thick dough with a thick middle and slightly thinner edges. Key Points: Thick dough is also the key to growing taller

The sixth step is to wrap the pork, fennel and fennel stuffing, pinch and fold to seal, leave a gap with the wrapper and put it on a drawer brushed with a little vegetable oil, and cover the pot. Cover and let rise at room temperature for 10 minutes.

Step 7: Bring the pot to a boil over high heat. Start the timer after the steam is on. Turn off the heat after steaming for 18 minutes. Open the lid after simmering for another 3 minutes to prevent the bag from shrinking.