Homemade steamed buns

Overview

Use yeast to make dough and save time

My daughter doesn’t like to eat gluten, so I kneaded the beef filling again and it was easier to digest
Chop the cabbage and celery, blanch them, remove and control the water
Knead the flour and water into a dough and put it in the oven to ferment for 1 hour
Add vegetables to the meat filling, stir in onion, ginger, pepper, water, sugar, salt, soy sauce, finally add a little oil and stir with chopsticks (the seasoning depends on the amount of meat filling, taste it after mixing)
Knead the risen dough evenly, deflate it, and set aside for 15 minutes
Place the wrapped buns in a preheated steamer for secondary fermentation for 15 minutes
Steam over high heat for 15 minutes
Take out of the pot