Sauce meat buns

Cooking Instructions

1. I marked the grammage of all the fillings, the pork belly was chopped, a little grainy was best, and half fried with sauce

   

2. Stir-fry the pork belly until browned, the oil is out, add the sauce, stir-fry over low heat, turn off the heat and let it cool after stir-frying until fragrant, add the other half of the pork belly filling and chopped shallots

   

3. Don't over-stir the chopped green onions, just mix well, put them on a flat plate and put them in the refrigerator to refrigerate, the oil is solidified and better packed, and the green onions are also emerald green when steamed

   

4. Use warm water at about 35 °C, add all-purpose powder, sugar and yeast, knead a medium seed first, knead well and then ferment

   

5. After fermentation, add low-gluten flour and lard, and this time knead the dough evenly and thoroughly, and you can wrap it directly, so that the wrapped bun skin is not easy to collapse

   

6. After kneading, it is directly divided into small agents, 25 grams a, and the skin of the bun should be thick in the middle and thin all around

   

7. Press the filling down, wrap it with your hand, and collect it in the middle

   

8. If the hands are too small, you can put them on the table to wrap, so that the folds of the bag look better, wrap them all well, and ferment in a warm and moist environment for 20 minutes

   

9. After it is sent, the fire is steamed, the heat is steamed, the timing is 13 minutes, and the lid is opened after turning off the fire for 2 minutes