Making baozi (steamed buns) has its tricks, once mastered, you'll succeed every time. They'll be fluffy, soft, big and white, and the kids will grab them!

Since I learned this baozi recipe, I've become increasingly experienced in making them – I no longer need to be as careful as before, nor do I need to measure or time everything, fearing I'll miss a crucial step. If I don't make them right, I can't get them right. Today, I want to share some tips for making baozi with everyone. Actually, making baozi isn't difficult, you just need to master a few key steps.

First step: Add enough yeast, add it according to the amount of flour you're using. If you're using 200g of flour, you should add about 3g of yeast; if you're using 500g of flour, add 5g of yeast. Just follow this ratio, and you won't go wrong.

Second step: The amount of water you add is also important. Generally, if we want soft baozi, we shouldn't make the dough too hard, we should make it as soft as possible. Adjust the water amount yourself.

Third step: The first proofing, let it rise to twice its original size. Take it out and knead it, then wrap it up, and then the second proofing. Little ones, please remember that steaming baozi requires a second proofing. If the second proofing isn't done well, the baozi will be dead dough when steamed. Master the above three steps, and baozi will surely succeed, and it will succeed every time, fluffy, soft, big and white, the children will grab them.

Today, I'm going to introduce you to a pork filling baozi. It's also very simple to make. The ingredients are not complicated at all. Besides meat, you can add some vegetables, and the taste will be even better. The sauce uses yellow soybean paste and chili bean paste. The sauce is rich in fragrance and extremely flavorful. Since I learned this baozi recipe, I love making it, and I make it 4-5 times a week. I eat it every morning for breakfast. Let's take a look together.

Pork Filling Baozi

Ingredients:

High-gluten flour…300g

Lean pork…50g

Chinese cabbage…2 heads

Green onion…2 stalks

Yellow soybean paste…1 spoon

Yeast…3g

Salt…1 spoon

Original sauce…1 spoon

Old draft…1 spoon

…1 spoon

——Let's start making it——

1Dissolve 3g of yeast in warm water, put flour into 1 spoon of salt, use yeast water to make the dough, pour while stirring, stir into a flocculent state.

2Knead for at least 5 minutes, knead into a smooth dough, wrap with plastic film and ferment for half an hour, ferment until it doubles in size

3After fermenting the dough, knead and deflate it, roll it into a long strip, cut it into uniform small pieces.

4Cut the lean pork into minced meat, wash and chop the Chinese cabbage, chop the green onion.

5Put the minced meat into the chopped Chinese cabbage, green onion, 1 spoon of yellow soybean paste, 1 spoon of oyster sauce, 2 spoons of soy sauce, 1 spoon of old draft. Then mix well.

6Roll the dough pieces into a dough skin with the middle thick and the edge thin, wrap in a spoonful of meat filling, and tightly seal the edges.

7Scatter some dry flour on the cutting board, let the wrapped baozi stand for a second proofing of 15 minutes, when you see it rise and double in size, that's when it's proofed.

8When the water boils, put it on the steamer to steam for 15 minutes, then steam for 5 minutes to take out.

Making baozi like this will result in fluffy, soft, flavorful meat filling, super delicious, take a bite, the sauce is rich and fragrant, especially soft.

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Tips

1When making baozi, the kneading time must be enough, at least 5 minutes.

2The first proofing needs to be done properly.

3The second proofing is very important, you must not omit it, otherwise the baozi will be nothing when steamed.

4After steaming, steam for 5 minutes before taking it out, prevent heat expansion and cold contraction, and prevent the baozi from shrinking and becoming hollow.