Sauce meat buns

The oil is bubbling, the sauce is fragrant, the skin is fragrant, and the aftertaste is long! Do it with me, don't roll over, the seasoning is accurate to the gram

Ingredients

Filling

Porkbelly 480 g

Mincedginger 5 g

Lightsoysauce 10 g

darksoysauce 10 g

Fuelconsumption 10 g

Sweetnoodlesauce 20 g

Allspice 0.5 g

choppedgreenonion 50 g

Vegetableoil 50 g

Dough

All-purposeflour 200 g

low-glutenflour 150 g

Sugar 5 g

Water 175 g

Low-sugarresistantdryyeast 3 g

Lard 8 g

Keyprecautions,Iputthevideoattheend

Cooking Instructions

I marked the grammage of all the fillings, the pork belly was chopped, a little grainy was best, and half fried with sauce
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
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
Use warm water at about 35 Â°C, add all-purpose powder, sugar and yeast, knead a medium seed first, knead well and then ferment
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
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
Press the filling down, wrap it with your hand, and collect it in the middle
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
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