Ingredients: 500g of flour, 6g of yeast, 7g of baking powder, and 0/2g of sugar/kloc-.

Practice: 1. First, pour the flour into a basin, add a proper amount of baking soda powder and stir well. Dig a hole in the middle of the flour and slowly add water to stir in the hole. Until the flour turns into batter, knead it into dough slowly.

2. After kneading the dough, wrap it with plastic wrap, let it stand and ferment for a while, then knead the fermented dough again, then knead the dough into strips, and then pull the strips into pills.

3. Press the prepared powder into a flat dough. In order to save time, you can press it directly by hand instead of rolling it with a rolling pin.

4. Put the buns into the dough and slowly press the surrounding dough to ensure the shape of the buns.

5. The wrapped buns need to be put aside and wait for the buns to ferment again. Generally, it will ferment until a finger presses it and it will rebound.

Nutritional value of meat packaging

1. protein: The meat in the meat bag is rich in protein and various amino acids, which are very similar to the nutrients needed by the human body, so these nutrients can be fully absorbed by the human body because of their high nutritional value.

2. Lipids: The lipids in pork are mainly neutral fat and cholesterol, because the components of fat are mainly saturated fatty acids. Comparatively speaking, the cholesterol content in lean meat is very low compared with fat meat, so it can be said that lean meat is better than fat meat when making meat buns. However, cholesterol will increase the formation of blood clots and stones, so it is not recommended to eat foods with high cholesterol content frequently, which will increase the risk of hypertension.

3. Carbohydrate: Carbohydrate in pork is mainly concentrated in muscle and liver. In addition, it is rich in minerals, thiamine, riboflavin and nicotinic acid, which can fully help the human body to supplement iron, especially for anemia symptoms. In addition, hemoglobin in pork is more easily absorbed by human body than plants, so the iron supplement effect of eating lean meat is much better than vegetables.

4. Abstract: When we are cooking meat, we will find some substances dissolved in the meat. These substances are mainly nucleotides, inosine, free amino acids and alkaloids. These substances are closely related to the taste of meat buns, especially the more extracts, the greater the taste of the soup of meat buns. In fact, these extracts have high nutritional value, which can not only enhance appetite, but also promote the secretion of digestive juice and help digestion.

Tips for Steamed Meat Steamed Buns

1. The dough used for steamed bread is softer than that used for steamed buns, which not only makes the dough more malleable, but also adds more fillings.

2. If many people think that the taste of meat stuffing is weak when making meat stuffing, you can try adding some sweet noodle sauce when making meat stuffing, which can effectively help to increase the taste.

3. Wrap the meat stuffing with plastic wrap and put it in the refrigerator for a while to make it more tasty.

4. In the suggestion of choosing meat, choose a tender meat, so as to make the meat stuffing taste better.

5. When kneading dough, you can add some alkaline flour to help improve the quality of dough.

How to make meat buns? There is soup.

Ingredients: common flour 500g, pork 350g, egg 1 piece, onion 150g, frozen skin, ginger, yeast, salt, soy sauce and sesame oil.

Practice: 1. First, pour the yeast powder into a bowl, add a small amount of warm water, stir well and leave it for 5 minutes.

2. Add a small amount of flour to yeast water. Stir well and knead into a smooth dough. Cover the dough with plastic wrap and leave it for a while. Generally, the dough is fermented to twice its original volume, which means that the dough is fermented.

3. Cut pork into minced meat, minced onion and minced ginger. Mix the prepared onion, ginger, egg, jelly, sesame oil, salt and soy sauce evenly, wrap it with plastic wrap and put it in the refrigerator for refrigeration.

4. Divide the fermented dough into small portions. Be careful that the dosage does not need to be too large, just wrap some meat stuffing and roll the dosage into a cake.

5. Put the meat stuffing on the bread, then pinch the pleats around and wrap the buns.