Materials

A. Fermentation/seeding

25g low-gluten flour

1/2 teaspoon instant yeast (2g)

Water 25g

Sugar 5g

B. Leavened dough:

Old yeast 50g

Low gluten flour 180g

Water 80

C. Sweet dough:

All the above yeast dough (about 300g)

100g low-gluten flour + clear 20g flour/cornstarch + 12g double-action baking powder, mix them all and sift them once

90g sugar

1/3 teaspoon alkaline water (2ml)

White Oil/lard/cooking oil-1 tablespoon (12g)

1/2 teaspoon edible stinky powder-1 teaspoon (3-5g)

D. Appropriate amount of barbecued pork filling and gravy< /p>

Method

A. Aged fermentation/fermentation method: On the first day, mix all the ingredients evenly, cover and ferment in a warm place (room temperature of 25 degrees C to 32 degrees C) At least 18 hours.

B. How to make yeast dough: The next day, add all 50g of old yeast to 70g of water and let it boil, then add 180g of flour, knead it into a ball, cover it and leave it for 8 to 12 hours. (Do not seal the lid, the lid must be breathable). It is found that if left to ferment for too long, the activity of the yeast will gradually decrease, and the volume of the dough will gradually shrink. At a temperature of 28 degrees, the dough fermented for 8 hours has the largest volume (Figure 2).

C. Sweet dough method:

1. When the fermented dough has fermented to four times in size, add 90g of fine sugar (I choose to beat the sugar into sugar first) Add 300g of yeast dough and knead until the sugar is fully dissolved.

2. Add the smelly powder and continue kneading.

3. Add 1/3 teaspoon of alkaline water to neutralize the sourness of the old noodles (have a taste and add more if there is still sourness).

3. Add white oil and knead evenly.

5. Slowly add dry powder and knead into a ball.

6. Knead for 20 minutes until the dough is smooth and not sticky. This dough has a high sugar content and will be hard, but it can still be kneaded to be smooth and delicate. ##After kneading for 10 minutes, if the dough is too dry and hard, add water little by little. Don’t add too much at once. (You must knead for 10 minutes before judging whether the dough is too dry. It will definitely be hard at the beginning). If the dough is too wet, add flour little by little to adjust the humidity of the dough.

7. Roll the dough into a round shape, cover it and let it rest for 15 minutes.

8. Divide the rested dough into 12 to 14 pieces of about 40g, and press them into round dough. Wrap the barbecued pork filling.

9. Place the wrapped buns in a steamer with a piece of steamed bun paper, put in a large amount of boiling water and steam over high heat for 10 minutes. After the buns are steamed, remove from the pot and let them cool. Before eating, steam it again to evaporate the smell of the smelly powder and enjoy it. Therefore, in restaurants, they steam the rice and put it aside. After the customers order their meals, they steam it back in the pot for a few minutes to evaporate the smell of the stinky powder before serving it to the table.

(This kind of foreskin with edible ammonium monia does not need to undergo the final awakening action, but it must be heated and steamed so that the smelly powder in the bun skin explodes rapidly when heated, so that the bun can be steamed open)