Medium gluten flour 1000g, old flour 250g, milk powder and sugar 40g each, coconut flour 1 bag 16g, and water 480g.

2. Filling:

400g of lean pork, 300g of carrot, 300g of onion, light soy sauce 15g, 25g of oil consumption, 20g of peanut oil, 5g of sugar, 0.5g of pepper, 9g of salt, 9g of ginger 15g, and 2g of edible alkali powder (added after the dough is started).

3. Practice:

(1) Chop the lean pork, add ginger, pepper, sugar and raw rice and mix well.

(2) Add condiments such as onion and carrot, adjust the stuffing, take it out of the refrigerator one night in advance, and let it thaw and ferment at room temperature.

And (3) thawing and fermenting for one night to increase the volume to more than 2 times.

(4) Weigh out 1000g flour and add milk powder, coconut powder and sugar.

(5) Tear the old dough into small pieces and add them to the flour, while adding water. Into dough.

(6) Cover or film for starting (room temperature is 25-33 degrees).

(7) After 3-5 hours, the hair is twice as big and the inside of the face is honeycomb.

(8) Take about 2g of edible alkali powder, mix it with 10g flour and knead it into the dough.

(9) Before adding alkali, you can smell that the dough is slightly sour. After adding alkali, knead it for 2 or 3 minutes, and then smell that the acidity of the dough disappears, and you can smell slightly alkaline.

(10) The amount of alkali at this time is just right. You can divide the dosage in the next step, each dosage is about 50g.

(1 1) Roll out the dough with a thin edge and a thick middle, and then start making buns, each with about 50g stuffing.

(12) The steamed buns are wrapped and put into a steamer for secondary proofing (the water in the steamer is heated to about 50 degrees when the temperature is low), and the proofing time is about 30 minutes.

(13) after the second wake-up, fire and steam the bag, steam after the water boils 15 minutes, turn off the fire and open the lid after 5 minutes.