Pork and scallion buns

List of ingredients: yeast 5g, scallions 75g, minced pork 300g, 500g gluten flour.

Mix gluten flour and yeast, pour in warm water and stir to form a flocculent, knead into a smooth ball of dough, cover with plastic wrap and allow to rise at room temperature until doubled in size (about 1 hour at 20 degrees Celsius).

Mix a bowl of spring onion and ginger water, chop the white onion and set aside, heat the cooking oil and let it cool, add 100g of spring onion and ginger water to the minced pork in small amounts, stirring rapidly in one direction each time to absorb the water.

Make a more moist state, add salt and white pepper and mix well, add chopped green onions and mix well, pour in the cooled cooking oil and mix well.

This is the state of the meat mixture. Knead the fermented dough well, divide it into several equal portions, take one dough and knead it, roll it into a circle with a thick center and a thin circumference.

Put the meat filling in the middle and wrap it up, put it into a steamer and cover it with a lid for the second fermentation for half an hour, put cold water on the pot and steam it for 20 minutes and simmer it for 5 minutes.