Exclusive Pork Bun

Divide the main ingredients into two portions and place them in the bread maker, using the bread dough fermentation program, and let it ferment.

Take the dough out and place it in a container, cover it with plastic wrap, and ferment at room temperature for one hour while waiting for the second batch of dough to ferment.

Lean pork is minced.

Wash the green onions and drain them dry, chop them, and fry them in oil until fragrant to make scallion oil.

Add all the auxiliary ingredients to the minced pork, mix well, and refrigerate for half an hour.

Knead the dough until it produces gas, divide it into four parts, roll out each part into a long strip, and cut them into pieces of about 30 grams each.

Roll into a round dough skin.

Wrap about 20 grams of meat filling.

Wrap it into a bun.

Dry the steamer, wipe it, apply oil, and place the meat buns inside. Let them undergo a second fermentation for 30 minutes.

Start steaming. After bringing to a boil over high heat, reduce to medium heat and steam for 20 minutes, then turn off the heat and let it steam for an additional 3 minutes off the heat.

Let's start eating.