1. The pork stuffing is marinated a little with soy sauce, and the onion is finely chopped and dried.
2. Add ginger powder, soy sauce, oyster sauce and other ingredients and mix clockwise. Seal in plastic wrap and refrigerate for later use.
3. Dough materials are directly poured into the cook machine to make a smooth dough, and put it into the fermentation box at room temperature to ferment to double its size.
4. Take out the fermented dough, knead it and vent it, then divide it into small doses and roll it into a round dough.
5. Wrap the right amount of stuffing, pinch the folds in one direction, close the mouth, and the bun is completed.
6. After everything is wrapped, put it into the steaming oven, relax for 10 minutes, set low temperature and steam for about 30 minutes.
Tips:The ratio of flour to water is not absolute and needs to be adjusted according to the draught of flour.
