Steps:

• Something sugar and salt to the flour.
• The flour water ratio is 2: 1, the ratio of flour and yeast 100: 1. Put the yeast in warm water and add some sugar to it.
• Wait little bubbles up by the yeast in the water. Then add the entire flour and mix until it is flaky.
• Knead the dough until it is finished and looks approximately like the picture. A Chinese proverb says: if sticks no more flour on hand and to the bowl and the dough is already as smooth as the bowl, then the dough is ready.
• Cover the dough and put in a warm place.
• Der Teig sollte am Ende doppelt so gross sein. Wie lange es dauert, kommt auf die temperature an. Tipp: Wenn die temperature sehr kalt ist, stellt die Schüssel nochmal auf eine andere Schüssel mit warmen Wasser, damit es schneller geht.
• Something flour spread on desktop
• The air from the dough refuse, so it gives a smooth dough.
• cut then provides the dough like this. One can still see many small air bubbles
• While waiting for that the dough is fermented, prepare the meat filling in passing.
• Lean and fat pork chop. Ginger and chives chop too small and all mix together. Tip: Take not only lean meat, it does not taste otherwise.
• Pour into the meat now ginger, salt, rice wine, sugar, soy sauce, pepper and oyster sauce. Everything in one direction mix well and thereby give 3 small surpluses of water. Recently the leeks add possibly a little sesame oil to give a better flavor. And again stir briefly.
• I want to add soy sauce, homemade spicy oil, minced bean paste, tune a spicy meat,
• Shape the dough into an oblong roll form and then cut into small pieces.
• again spread some flour and press the pieces of furniture first flat.
• The flour to medium thick disks roll.
• give meat mixture in the center.
• Baozi now close. Note baozi beautiful lace, if you do not make lace, care fully watch the video on this page.
• The Baozi you lay now with a little oil down on the steaming tray. The oil prevents that Baozis stick later. Let the Baozis now first stand for 20 minutes covered.
• The water boil now. Then you lay the Baozis for 12 minutes in the steamer. shut off the machine to the 12 minutes, but let the Baozis still about 3 minutes there. The previous Rausholen can di Baozi incident. Then serve hot!

Steps:

• Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
• Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
• Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
• Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
• When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
• Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
• Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
• Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
• Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.