How to make leek pork buns?

Ordinary flour is not weighed, just feel it.

Warm water is fine if it doesn't feel hot.

Angel yeast is available in large supermarkets and online shopping.

Anqi steamed bread improver is available in large supermarkets and online shopping.

Whole milk powder and milk are also acceptable.

A little sugar

How to make leek pork buns?

Mix the yeast in warm water and wait for five minutes. Mix flour, milk powder and improver evenly, then mix yeast with water, as long as you knead the dough until it doesn't stick to your hands. Wrap it in plastic wrap and wait for fermentation.

After two or three hours, the group will be several times larger.

Lifting the dough will produce a lot of gluten, that's all.

Kneading dough will produce a lot of gluten. Now you can knead the dough again, let out the air and knead the dough more.

The wrapped buns can be put on a steamer and fermented for another 20 minutes. Steamed buns will be twice as big. Remember to keep the distance. Otherwise, it will stick tightly and break.

Steamed bread is soft, fragrant and delicious.

Oh, I forgot to mention stuffing. I used pork and leeks. Adjust the taste according to your favorite ingredients. I have used carrots, cabbage and pork before. They are delicious. If you like sweet, you can make bean paste or something.

skill

1。 Knead the dough for a while. Don't be lazy?

2。 Knead more dough when the fermentation is good. Because there is a lot of air during fermentation. The steamed bread should be as soft as possible. ?

3。 The stuffing is according to your own preferences! I just don't like soy sauce seasoning. I like oyster sauce. It will be fresher. Adding a little thirteen incense will make the steamed stuffed bun more fragrant. ?

4。 Remember to add some milk powder to the flour, which will make the buns more nutritious and whiter. You can also replace water with milk. ?

5。 If there is anything wrong, there is a better way, please advise. Because this is my own personal experience.