Preparation: Bun wrappers (10 pcs), 300g of all purpose flour, 180g of milk, 3g of instant yeast, 12g of sugar, 3g of grated ginger, 15g of soy sauce, filling: 300g of ground pork (lean 7 fat 3), 15g of water, 1 tsp of salt, 15g of sugar, 1/2 tsp of white pepper, 1/2 tsp of black pepper, 1/2 tsp of red pepper (optional), 70g of green onion, 1 tsp of scallions, 2 tsp of sesame seeds, 2 tsp of black pepper, 2 tsp of red pepper, 2 tsp of green tea, 2 tsp of green tea, 2 tsp of black pepper. Scallion 70g, 2 tablespoons sesame oilMethods:1 Wash and dry scallion, cut not too fine scallion for spare; pig's feet meat fat and lean ratio, too thin instead of the taste is not so good; ginger washed and grated into a puree; other seasonings can be prepared first.
Grind the meat add water, soy sauce, salt, sugar, black and white pepper, red pepper powder and mix until the liquid is completely absorbed, into the ginger puree and sesame oil, and mix again; green onions poured on the meat, but not mixed first, so wrapped in plastic wrap and placed in the refrigerator to chill. Next, make the crust. First, mix the milk slightly with the sugar and instant yeast; add the all-purpose flour and salad oil, and stir until the liquid is completely absorbed;
Knead the dough roughly, then cover with plastic wrap and let it rest for 10 minutes; this action allows the milk to blend in with the flour better, and then when you knead the three lights later, it'll be very quick.
Relaxed dough directly out of the work surface pressure kneading, hands while kneading, less than three minutes the dough is very smooth, kneading to three light dough can be slightly rounded.
After weighing the dough, cut it directly into 10 portions (about 50-51g per portion); cut the dough, flatten it first and then roll it up and round it up again, so that it is easy to wait for the pole to be rounded; the first rounded one should be lined up in the order of the pole, and then the pole will be more convenient to pole it open; after all the poles are ready, then cover it up with a plastic film and let it relax for 10 minutes.