1. Mix yeast + warm water, stir well, and let stand for about 5 minutes.
2. Wash the oats and mix with flour, whole wheat flour, and white sugar.
3. Pour the yeast water into the flour mixture and stir with chopsticks while pouring it into a flocculent shape.
4. Knead into "Sanguang" dough, knead for about 10-15 minutes, then cover with plastic wrap or lid, and carry out the first fermentation at room temperature.
5. Chop fresh pork into puree, add appropriate amount of peanut oil, starch, salt, light soy sauce, and mix well.
6. Add about 80ml of water in portions, stirring each time until the meat puree completely absorbs the water, and then add the next time.
7. Stir the mashed meat vigorously until it becomes this moist look.
8. Wash the peanuts, put them in the oven, roast them at 160 degrees for 15-20 minutes, take them out and let cool, rub the peanuts (or not peel them), then you can smell the peanuts very fragrant. Then put it into a fresh-keeping bag and roll it into coarse particles with a rolling pin.
9. Add the ground peanuts to the puree and mix well.
10. Add the chopped green onion to the meat paste, mix well, and the meat filling is ready.
11. The dough is fermented to twice its original size, and the index finger is glued with flour to poke a hole in the dough. If the hole does not collapse or shrink, the dough will be fermented.
12. Lift up the dough to have this honeycomb structure inside.
13. Take out the dough and knead it to its original size, then knead into long strips, divide them into small doses, round them separately, and then roll them into thick dough pieces in the middle and thin around them.
14. Wrap the minced meat into the dough, and put the wrapped buns on the steamer coated with oil. After everything is wrapped, put it in a steamer with warm water for the second fermentation, about 20 minutes.
15. Turn on high heat to boil water, turn to medium heat and steam for about 15-20 minutes, then turn off the heat and steam for 3-5 minutes, and start to eat.
Tips:1. Whole wheat flour can also be replaced with other miscellaneous grain noodles, or directly replaced with flour. The ratio of various flours can be adjusted according to personal taste.
2. After the steamed buns are allowed to cool, they should be packed in a fresh-keeping box or a fresh-keeping bag to prevent the water from evaporating and making the buns dry and hard.
3. You can replace all the warm water used for kneading with milk, so that the buns will have a milky flavor.
4. Do not open the lid of the pot immediately after turning off the heat, and do not keep it in the pot. After turning off the heat, keep it stuffy for 3-5 minutes before opening the lid, otherwise the buns will get wrinkled on the surface when encountering cold air. And when opening the lid, be careful not to drip water from the lid on the bun.
