3 grams of yeast was melted with warm water in advance. Put 500 grams of low-gluten flour, 50 grams of sugar, 20 grams of lard and 3 grams of stinky powder in the pot (the barbecued pork bun needs stinky powder).

2

Add 270 ml of yeast water. Stir with chopsticks first.

three

Knead into dough, cover with plastic wrap and ferment to twice the size.

four

Cut the pre-cooked barbecued pork into small pieces (I have a detailed barbecued pork recipe)

five

Heat a wok, add100g of water, one spoonful of soy sauce, two spoonfuls of Lee Kum Kee barbecued sauce, thicken with half a bowl of starch water, and make into honey juice.

six

Add diced meat and mix well. It is not easy to knead steamed bread with honey. The prepared stuffing can be frozen and solidified in the refrigerator, which is convenient for operation.

seven

Cooked flour is divided into small doses, and the size is arbitrary.

eight

Roll it into steamed bread skin and put the stuffing on it.

nine

Pinch out steamed stuffed bun pleats

10

Put cold water on the pot, stir-fry 15 minutes, then steam 15 minutes, depending on the size of steamed buns.

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Gorgeous barbecued pork buns are out of the pot. Let's show them off.