How to make barbecued pork buns

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  1. Dissolve yeast in warm water and let it sit for 5 minutes.

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  2. 2.Add yeast water to flour and mix into soft dough, wrap in plastic wrap and ferment until original 1.5 times to 2 times the size, showing a honeycomb shape; gently squeeze the dough with your hands to remove air bubbles.
  
  

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  3.3.Add sesame oil and sugar to the risen dough.Continue rubbing.
  
  

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  4.4.Knead the flour until it is soft and moderate, and wrap it to keep it fresh When the membrane has fermented to a certain extent, rub it evenly and wait for use.

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  5.5.Cut the pork belly barbecued pork and tenderloin barbecued pork into small pieces at a ratio of 1:1 Man.

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  6. 6.Heat a little oil in a pot, add diced barbecued pork, and add Stir-fry 2 spoons of oyster sauce, 1 spoon of light soy sauce, and 1/2 spoon of chicken essence and pour out evenly.

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  7. 7.Add the onion and ginger water into the meat filling one at a time and mix well.

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  8.8.Punch the dough into small pieces, press it into a bun wrapper and wrap it in Fillings.

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  9.9.Pleat into a bun blank.(This is my first time making the buns, so I left the mouth open, so I don’t have to worry about not bursting the mouth)

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  10.10.Place the steamed buns in the steamer and steam over high heat.

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  11.11.After steaming over high heat, turn to low heat for 15 minutes.Turn off the heat and simmer for 2-3 minutes before opening the lid.