How to make barbecued pork buns

• 1. Melt the yeast with warm water, add the high-gluten flour to the sugar and mix well, then pour in the yeast water.Stir while pouring to form a fluffy consistency, then knead into dough.Finally, add lard and knead again to make the lard and dough fully soft.At this time, the dough is very soft.(If lard is not available, peanut oil can be used instead.) Cover with plastic wrap and let the dough ferment.
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  2. Wash and cut the pork into 1 cm pieces, add barbecued pork sauce, oyster sauce, and sugar and mix well , cover with plastic wrap and marinate overnight in the refrigerator.Add some oil in a hot pan to fry the barbecued pork filling, add some water and an appropriate amount of soy sauce and simmer for a few minutes, and finally add some cornstarch water to thicken it.

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  3. Take out the barbecued pork filling and let it cool for later use.

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  4. Let the dough ferment until doubled in size for about an hour.

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  5. Take out the dough and knead it slightly to deflate it.

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  6. Divide the dough into small portions of 50 grams each, which can be divided into approximately 15---- 16 doses.

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  7.Take a dough, flatten it and roll it out thinly.The thickness is slightly thicker than the dumpling wrapper.Wrap the barbecued pork filling in the middle, then pleat it clockwise to form a bun embryo.

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  8. Arrange the bun embryos neatly in the pot, making sure to leave enough space.

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  9.Cover the lid and let it ferment until doubled in size.

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  10. Turn on high heat and steam for 15 minutes, then turn off the heat and simmer for 5 minutes..

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  11.Look at the finished product, the dough is very soft and the meat filling is delicious!