🌮This recipe is very easy and very delicious! No-knead saves the kneading effort and allows time to form gluten, the taste is great, the ingredients are very simple

🍞Ingredients
1. Dough
2cups/300g All-purpose flour
1tsp/3g Instant yeast
200ml Lukewarm water
1tbsp/12g Sugar
1/4tsp/1.5g Salt
2. Filling
400g Ground pork/beef
2tsp Soy sauce
1tsp Dark Soy sauce
1tsp Oyster sauce
1/8tsp Pepper powder
1/4tsp Salt
1tsp Ginger
50ml Water
50g Green onion
1tbsp Oil

Qiong's Instagram：☞ https://www.instagram.com/qiong_cooking/?hl=en

Cooking suggestions.
1. the water content of this dough is very high, remember to use more hand flour, otherwise it is difficult to follow later
2. ground meats can be used pork / beef / chicken
3. the first fermentation to 2 times the size of about one hour, the second fermentation will take about 30-40 minutes
4. steam for 15 minutes after the water boils, then simmer for 5 minutes before removing the lid to avoid the bun shrinking back

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🍞食材：
1. 面团
2cups/300g 中筋面粉
1tsp/3g 酵母
200ml 温水
1tbsp/12g 糖
1/4tsp/1.5g 盐
2. 馅儿
400g 肉末
2tsp 生抽
1tsp 老抽
1tsp 蚝油
1/8tsp 胡椒粉
1/4tsp 盐
1tsp 姜末
50ml 水
50g 葱花
1tbsp 油

Instagram：☞ https://www.instagram.com/qiong_cooking/?hl=en

烘焙建议：
1. 这个面团的含水量很高，记得多用手粉，不然后面操作困难
2. 肉末可以用猪肉/牛肉/鸡肉都可以
3. 第一次发酵至2倍大大概需要一个小时，第二次发酵大概需要30-40分钟
4. 冷水上锅，水开之后蒸15分钟，然后焖5分钟再揭盖子，以免包子回缩

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