Wrapping buns like this, eating 3 meals a day, eating 3 meals a meal, soft and fragrant, fresh and tender, so delicious that you can't stop

Prepare ingredients: 600 grams of flour, 4 grams of yeast, a handful of leeks, appropriate amount of fresh meat, salt, light soy sauce, extremely fresh flavor, oil.

Detailed preparation of leek fresh meat stuffed buns:

Prepare 330 ml of warm water, add 4 grams of yeast and melt the yeast. Pour warm water into 600 grams of flour, add less at a time, and add it in multiple parts. Stir constantly until the flour forms a large flocculent, knead the dough into a smooth dough, cover with plastic wrap, and set aside to rise.

Prepare the slightly frozen fresh meat, first cut into slices, then into strips, and finally into cubes. Here, the meat is frozen in the refrigerator for convenience and effort when cutting the meat. Marinate the diced meat. Add light soy sauce, salt, and marinate for at least 30 minutes to allow the diced meat to absorb the flavor completely.

Next, prepare the leeks, process them, wash them, and dry them for water. Finely chop the leeks. When the diced meat is marinated, pour the leeks into the diced meat, add two tablespoons of oil, and mix well. If you like to eat vermicelli, you can soak the vermicelli in warm water and chop it and add it to the dish.

Wait until the dough rises to twice the size and remove the dough. Knead the dough, knead it into long strips, divide it into agents of similar size, and flatten it into a thick dough with four sides in the middle.

Come on! I started to make buns. Put the filling into the dough and knead the edges with your hands little by little, either into an ear shape or into a round shape.

Place the wrapped buns in a pan and let loose for 20 minutes. Then, steam in a pot with cold water, steam over high heat, and steam for about 20 minutes after steaming. When the buns are cooked, don't rush to take them out, simmer them in the pot for 5 minutes and then take them out to prevent the dough of the buns from collapsing and ensure that the steamed buns are fluffy and soft.

The bun filling is soft and juicy, fragrant and delicious. You can make a sauce, add a little different ingredients, and dip it to eat.

Tips:

1. Do not put spices in leeks, which will mask the umami of leeks.

2. The dough should be a little thicker than the dumpling skin, not too thin.

3. Be sure to rise twice before steaming.

4. Steam steamed buns in a pot with cold water, and simmer for another 5 minutes before boiling.