Scallion meat buns

1. First, mix white sugar, yeast, and baking powder into the flour, pour in water and stir with chopsticks to form a dough. Then, mix the dough into a dough, cover it with plastic wrap, and let it ferment in a warm place for 40 minutes. My room temperature is 30 degrees Celsius.

When the dough is ready to ferment, let's mix the filling. Cut the scallions into chopped ones, mince the ginger, and I use tender ginger. Feel free to do so. Add plenty of scallions, and the steamed bun will have a strong aroma of scallions when bitten open.

3. Put the seasonings together on the pork filling, heat up the oil until it emits smoke, pour it over the ginger and scallions, and the onion fragrance will instantly be fragrant~then mix the meat filling evenly. Depending on one's own preferences, smoking can be added or not.

4. Put the mixed meat filling in the refrigerator and freeze it for a while before wrapping.

5. The dough has grown to twice its size, take it out and knead it to vent the air.

6. Divide the dough into small pieces.

7. Take a pill and use a rolling pin to roll it into a thin and thick baozi skin.

8. Fill in meat filling and wrap it into buns.

9. Let the wrapped bun wake up for 20 minutes, and it will be sent again.

10. Bring the woken buns to boiling water and steam for 15 minutes. Be careful not to immediately remove the lid of the pot after steaming the steamed buns. Let the buns simmer for another 3 minutes so that the skin does not shrink. Look, all the buns are white, plump, and cute, they are very delicious.