How to make steamed buns with onion and fresh meat

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  1.
  First prepare the bun skin
  500g of flour is ready

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  2. 60g warm water + 5g yeast, stir evenly, let it sit for 10 minutes, until the surface becomes small Stop the bubbles
  220g milk + 10g condensed milk + 20g sugar.Stir evenly until melted!

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  3. Add the mixed milk and activated yeast water to the flour, and use chopsticks to Stir evenly, stir more, don’t rush to knead the dough

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  4. Stir and stir the three After it is uniform, start kneading the dough with your hands.In this case, the dough will not stick to your hands.You must keep kneading the dough.The longer you knead, the better the dough will be for making buns.Knead it into a smooth dough.Lightly grease a basin with some oil with your hands, then put the smooth dough in, cover with plastic wrap, and ferment for about 1 hour!
  If it is summer, you can ferment directly
  If it is winter, you can heat the steamer water for 5 minutes and put the dough into the steamer for fermentation

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  5.While the dough is fermenting, prepare the stuffing
  Chop pork belly, add minced ginger, chives, and light soy sauce , consume oil, dark soy sauce, salt, add sesame oil, and finally beat in two raw eggs, stir evenly in a clockwise direction, cover with plastic wrap, and set aside!

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  6.After the dough is fermented, knead to deflate and knead more
  Knead the dough, cut it into evenly sized dough, press it, place it evenly, cover it with plastic wrap and wait for about 10 minutes

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  7.Then start rolling the bun skin into a uniform bun skin with thin edges and a thicker middle

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  8.Start making buns

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  9.Don’t rush to steam the wrapped buns.Cover them with a wet towel and let them wake up again for about 15 minutes.Put them in the steamer, which must be cold water.Steam them over high heat until they start to steam for 20 minutes.Turn off the heat without opening the lid, simmer for 3 minutes, and the delicious buns will be ready.