1. Ingredients: 300g flour, 3g yeast powder, 2g sugar, 155g pure milk, 300g beef filling, 100g pork filling, 20g light soy sauce, 10g dark soy sauce , 20 grams of oyster sauce, 5 grams of sesame oil, 1 tablespoon of cooking oil, 50 grams of onion, ginger, and pepper water, and 2 grams of salt.

2. Add sugar, yeast powder and pure milk to the flour. White sugar promotes the fermentation of yeast, and the buns made with pure milk and flour will be whiter.

3. Stir all the ingredients into a dough, and then knead it into a smooth dough. You can knead for a while. If you make the dough at night, knead it well, cover it with plastic wrap, and put it in the top shelf of the refrigerator near the light to ferment overnight. Take it out directly to exhaust the next morning.

4. Add some pork belly filling to the beef filling, add light soy sauce, dark soy sauce, oyster sauce, sesame oil, and 50 grams of pepper water and stir until strong, then add 2 grams of salt and a spoonful of cooking oil and mix well. .

5. For the fermented dough, dip some dry flour with your fingers and press a nest in the middle of the dough. If the dough does not bounce, it means the fermentation is complete.

6. Take out the dough, knead it and deflate it, and then divide it into 10 small pieces. You can decide how big and how many dosing you want according to your preference.

7. Take a dough ball and roll it out thick in the middle and thin at the edges, but remember not to roll it too thin. If it is too thin, the steamed buns will not be soft enough. Wrap in beef filling.

8. Wrap all the beef buns in turn, cover them with plastic wrap, and let them rise for 15-20 minutes. Press the surface of the bun with your hands. If the bun skin rebounds, it means the second round is ready. If there is a pit when pressed and does not rebound, then you need to wait for a while.

9. Boil water in a pot, put the oiled steaming grate into the pot, put the buns on it, and steam over high heat for 25 minutes. When the time is up, turn off the heat and simmer for two minutes before lifting the lid.