It's so convenient to make these steamed buns with this flour, no need for yeast, just add water and flour, 100% success rate

I've been making steamed buns and buns constantly recently, and very few buns because it's hard to buy ingredients, and the vegetable vendor has very few varieties, and there's no fennel, so I haven't made buns lately. Today my wife said she wanted to eat buns, so I'll just make some dried shrimp paste buns! Because there's a piece of fatty meat in the fridge, I don't know how to eat it well! Dried shrimp paste goes well with fatty meat, and using it to make the filling with dried shrimp paste is the best. I bought three kilograms of dried shrimp paste before the holidays, and it's really worth buying! It's also good for the family to eat. I love dried shrimp paste filling, especially fragrant.

I often get asked why steamed buns and buns are always steamed badly, saying that the yeast ratio is always wrong, and the kneading method is also unknown, and the steamed buns and buns are always not smooth and bumpy, or they are like dead dough, and they are not fluffy and difficult to eat.

I remember the ratio of water to flour very well, as long as you remember the ratio of two to one, you can make buns, steamed buns, and flower rolls with this ratio. If possible, when kneading, add a spoonful of lard to make the dough more fluffy and smooth.

I don't package buns very well, and I haven't learned how to package them well, I'm really frustrated, but I can't steam a pot every time to practice, so I try to make two different shapes when steaming buns, and I practice more, and I think leaf-shaped buns are easier, but I always can't make round buns look as good as I want, and experienced friends, please give me some pointers!

Ingredients required: 500g self-raising flour, 250g warm water, 10g lard, a large bunch of dried shrimp paste, 300g pork, 15g light soy sauce, 10g old soy sauce, scallions, ginger, 5g white sugar, 20g fragrant oil, 4g salt

Production process:

1 Prepare all the ingredients, I use self-raising flour, which is more convenient, if you don't have self-raising flour, you can use flour and yeast instead

2 Use warm water to soak dried shrimp paste, before soaking, wash it several times with cold water to remove the dirt, and then wash it again to avoid sand

3 Measure 500g of self-raising flour into a large bowl

4 Add 10g lard into the flour

5 Gradually add 250g of warm water, first stir into a flocculent state, then knead into a smooth dough

6 Put the smooth dough in a bowl, cover with a damp cloth, and let it ferment for about an hour

7 Chop the pork into large pieces, use a meat grinder to grind into meat filling, I like the filling with granules, so I use a large hole piece to grind, you can determine the desired taste yourself

8 Wash the dried shrimp paste clean, squeeze out the water, chop it into minced shrimp paste, chop scallions and ginger into minced shrimp paste

9 Heat 20g fragrant oil in a pot, when the oil is hot, add the ground meat, stir-fry

10 When the meat filling changes color, add minced ginger

11 Add 10g old soy sauce and stir-fry

12 Add chopped dried shrimp paste and stir-fry

13 Add 5g white sugar to enhance the aroma, this step is very important, dried shrimp paste adds sugar, it can really enhance the aroma and flavor, and stimulate its fragrance

14 Add 15g light soy sauce and stir-fry over fire, then pour it out and let it cool

15 Wait for the dried shrimp paste to cool down, add minced scallions and 4g salt, and then add it to the dough

16 Add 20g fragrant oil and stir-fry

17 Let the dough ferment until it's obviously three times bigger, and you can judge whether it's fermented well by poking a hole with dry flour and observing whether the hole is not retreating or collapsing

18 After the dough is fermented, turn it out on a cutting board and knead it into a smooth dough, then expel the air

19 Divide the dough into long strips and cut into small pieces, then flatten them

20 Each dough piece is put into dried shrimp paste and wrapped into buns, I made two types, one round and one leaf-shaped bun

21 Put all the buns on a bamboo mat-lined steaming basket

22 Put them in an electric steamer and steam for 15 minutes, or 20 minutes using an electric steamer

23 After steaming, don't open the lid immediately, cover it for 2 minutes before opening the lid to prevent the buns from collapsing

Small tips: The dried shrimp paste filling needs to be cooled before using, the dough piece should be flattened before adding scallions and salt, to avoid making the dough soggy and difficult to package.