1. Make the dough first, add white sugar to the flour, mix the yeast powder and water and stir evenly, pour it into the flour, and form a slightly softer dough, put the dough in a basin, cover with plastic wrap and proof at room temperature
2. Pork stuffing and fennel, remove the pork stuffing in advance and thaw, rinse the fennel and drain the water
3. Chop the fennel and set aside. Because the fennel is tender, cut it up and prepare it, and then mix the stuffing after the dough is processed.
4. Let's process the dough again, the dough will swell obviously
5. After kneading the dough, divide it into small doughs of equal size for use
6. Add oyster sauce, salt, dark soy sauce, light soy sauce, edible oil, pepper powder and ginger powder to the pork filling, stir well, then add chopped fennel, mix well and add sesame oil to enhance the flavor
7. Take a small dough and roll it out and wrap it with an appropriate amount of pork and fennel filling
8. Pinch and close evenly, a bun is completed, after all the buns are wrapped, let it be proofed for another 20 minutes
9. Boil water in the pot, put the steamed buns in the steamer, and it will be out of the pot in 20 minutes
10. The beautiful buns are out of the pot
11. Soft skin, smell of fennel, delicious
Tips:My family likes to be vegetarian and puts less pork fillings. If you like meat, you can put more meat fillings. Before the buns are put into the pot, they must be awake in place before putting them into the pot. Adding a little sugar to the flour can shorten the proofing time of the dough. When the fennel is tender, mix the stuffing after the dough is processed, so that the fennel produces less water.
