The practice of steamed bread:
1, take a large plate of flour, add water with chopsticks and stir until the water is exhausted. You can also pour water and flour into the bread machine and knead the dough into smooth dough by hand. This step is very important. If the dough is hard, you must have the patience and strength to knead it for a while and knead it evenly into a smooth and tough dough, so that the skin can be rolled very thin when rolling steamed buns, and the bread machine can't be used, because the bread machine can't knead the dough because of lack of water.
2. After kneading, seal it or cover it with a wet cloth and let it stand for more than half an hour. When you wake up, you will have time to make stuffing. Pork with a ratio of 2:8 will be chopped into mud or minced with a meat grinder. Add oyster sauce, soy sauce, sugar, pepper and salt to taste and mix well in the same direction.
3. Add a small amount of broth several times. Every time you add broth, you must stir it in one direction so that the meat can completely absorb the soup.
4, better meat mixed with chopped green onion, do a good job of stuffing.
5. Knead the woken noodles into round strips and divide them into small dough of about10g, and 250g of flour can make about 40 pieces. Roll the dough thin with a rolling pin, roll it as thin as possible, and wrap it with stuffing.
6. Put the green steamed bread in a steamer covered with anti-sticking cloth. There should be enough distance between steamed buns, which will be bigger when steamed. Boil water and steam for 10 minutes. It will be very big when steaming, but it will be awkward when the lid is opened.