1. Prepare 500 grams of flour and 260 grams of warm water. Put 5 grams of yeast into the warm water and stir until it melts and turns milky white.
2. Slowly pour the yeast water into the flour, stir to form a snowflake shape, knead into a smooth dough, cover with plastic wrap, and then cover with a damp cloth, and let it stand in the greenhouse until the dough is twice as large as it is fermented
3. Dice the green onion, soak the pepper in a little boiled water and let cool. Put 40 grams of soy sauce, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, a little salt in the minced lamb. Pepper water and green onions, pour a little sesame oil and continue to stir evenly
4. Continue to knead the fermented dough until the air is discharged, evenly divide it into several equal portions, smash into the dough, put the minced lamb in the middle of the dough, wrap it into a bun, put it on the steamer and let it stand for about 10-15 minutes again, and boil the water. After that, steam it in water for 15 minutes.
Tips:1. The first choice for yellow sauce is to use Wang Zhihe's dry yellow sauce. I didn't buy it this time, so I used yellow bean sauce, which tastes equally good;
2. The green onions must be put, otherwise they won't be fragrant;
3. The process of making buns was too busy and forgot to take pictures, please don't mind.
