How to make large sauced pork buns

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  1. 380 grams of warm water at 35 degrees (try it with your fingers to feel the Just warm it a little.The book says that 35 degrees is the optimal activity temperature for yeast.The yeast activity decreases when it exceeds 40 degrees, and it loses activity when it exceeds 60 degrees.) Add sugar and yeast and mix thoroughly

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  2. Gradually add water to the flour, first make it flocculent, then knead it into dough, add a lid or cover the basin with plastic wrap, and put Fermentation takes place in a room where the temperature is relatively high.(If it’s cold and the indoor temperature is low, you can add warm water of about 50 degrees to the steamer, put a grate on it and put the basin directly in to keep it warm for fermentation)

• 3. Wait for the dough to ferment and start making the filling.Cut the pork belly into cubes, stir-fry until oil comes out, add soybean paste and dark soy sauce, stir-fry until browned, cook with rice wine, add 5 grams of thirteen spices and 2 grams of salt, add water to cover the meat and cook for 5 minutes, add 5 grams of cornstarch, add water and mix well to thicken.Take it out of the pot, cool it down, and then put the meat filling into the quick-freezing refrigerator to cool down
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  4. Cut leeks and vermicelli Crush it, add 2 grams of salt and 2 grams of chicken essence, take out the cooled meat filling and mix well

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  5.The dough will rise until doubled in size and the inside will form a honeycomb shape.Knead the dough evenly and deflate the air

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  6.Put 18 pieces into the dough, roll it out into a dough that is thick in the middle and thin around the edges, and start making big buns.

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  7. After wrapping everything, put it in the steamer to wake up, 20 minutes, turn on the steam for 15 Minutes, turn off the heat and simmer for 5 minutes (to prevent the buns from shrinking suddenly when cold)!
  If I am Lian Lizhi here, I will have big buns for dinner!