Crust Ingredients 1) Yeast: 4g (1 tsp + 1/2 tsp) Warm Water: 160g (not hot) 2) Low Gluten Flour: 280g Corn Starch: 120g (white) Caster Sugar: 40g Lard: 40g 3) Baking Powder: 10g Crust Preparation 1) Soak the yeast in 160g of warm water first.　2, the crust ingredients of the second item of all the ingredients together, pour the soaked yeast water, and then mixed well, kneaded by hand to make a smooth dough. Cover with plastic wrap and let rise for 1 hour. (The time can be increased or decreased depending on the room temperature.) 3: Roll out the fermented dough, add 10g of baking powder, knead with hands to form a smooth dough, cover with plastic wrap and let rest for 15 minutes. Ingredients Barbecued pork: 200g Oyster sauce: 1 tbsp Sugar: 1/2 tbsp Honey: 1 tbsp sesame oil: 1/2 tbsp Water: moderate Water starch: moderate Editing instructions 1: Cut half-fatty lean barbecued pork into small pieces. 2. Mix oyster sauce, cornstarch and water into a sauce.　3, a small amount of oil in the pot, pour in the sauce and barbecued pork pieces burned until thickened. Before removing from the pot, mix with honey that becomes the meat filling.　Note: The sauce for the meat filling must be thick and not too thin, otherwise it will flow out when wrapping the filling.　4.. Roll out the dough, sprinkle 1 tbsp baking powder (about 10g) and knead the dough until smooth and even.　5: Wrap the dough in plastic wrap and relax for fifteen minutes.　6: Divide the dough into 50g portions and press into patties (not too thin).　7, wrapped into the filling, closed (the filling does not have to be too much, because it is a full meat filling, too much will eat the greasy).　8, the pot first boiling water, and then put the buns on a tarpaulin-lined steaming rack, cover the pot with a lid, steam over high heat for 12-15 minutes can be removed from the fire, after the fire, and then open the lid to remove the buns after 1-2 minutes.