400g of medium gluten flour, 5g of dry yeast, 5g of baking powder, 5g of white sugar and about 250ml of warm water.

500 grams of pork, 300 grams of beans, appropriate amount of green onions, 8 grams of sugar 10, salt, oyster sauce 1 spoon, and 70ml of oil.

working methods

1. Put the dry yeast powder into a small bowl, melt it with warm water of 30 degrees, and let it stand for 5 minutes to activate.

2. Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks.

3. Pour the yeast water into the basin, stir it into pieces with chopsticks, and knead it repeatedly until the dough surface is smooth.

4. Cover the washbasin tightly with a wet cloth. To prevent the surface from drying, let it stand in a warm place for one hour.

5. After one hour, the dough swelled to twice its original size, showing a honeycomb shape.

6. Continue to knead the dough to squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again.

7. Wash the beans, blanch them in a boiling water pot, then immediately cool them and cut them into cubes.

8. Wash and chop pork, mix with beans, add salt, sugar, oil and oyster sauce, and mix well to make stuffing.

9. Take out the dough, knead it into long strips, cut it into 18 equal parts, and roll it into a round crust with a thick middle and a thin periphery.

10, wrap the stuffing, pinch the edge of the dough with the thumb and forefinger of the right hand and fold it in half until the mouth is closed and the sealing pleats are up, and the steamed stuffed bun is ready.

1 1. Let the steamed bread stand 10- 15 minutes, and then steam it.

12, add cold water to the steamer, put gauze on the steamer after soaking, put steamed bread, pay attention to the interval when placing, the steamed bread swells again, boil the water with strong fire, and steam it on medium fire when hot air comes up 10 minute.

13, don't open the lid in a hurry after steaming, it is easy to shrink and wrinkle the skin, let it stand for 5 minutes after steaming, and then open the lid. Fat buns are waiting for you ~