1. Take an appropriate amount of warm water to dissolve the yeast, and add a little sugar to melt together.
2. Mix an appropriate amount of flour and a little salt, add yeast water and knead into a smooth dough. The bun dough can be slightly soft and ferment in a warm place.
3. The dough is fermented to twice its size. After the fermented dough, remove the air and knead it for a while.
4. Knead into long sticks.
5. Cut into small doses.
6. Each dose is flattened into small round pieces with thin edges in the middle.
7. For pork, the fat to lean ratio is generally 3:7, chop into minced meat, add a small amount of green onion and ginger water several times, stir clockwise, (I don’t like to eat green onion and ginger), add pepper, light soy sauce, dark soy sauce, sesame oil, Mix well.
8. Peel and dice Sydney pears.
9. Add the diced pear, minced meat and a little salt, mix well. The filling is ready. The filling is done at the time when the dough is fermented. My steps should be better.
10. Take the rolled dough and wrap it in the meat.
11. I’m a Buddhist sect, I make it in my own home, and the buns don’t show the stuffing 😁.
12. The wrapped buns can be steamed in a pot in cold water after waking up for more than 20 minutes. After SAIC, turn off the heat for about 20 minutes and let it be stuffy for three to five minutes before serving.
13. The bun dough is a little softer, the skin is thin and the filling is bigger, and the bun folds are not obvious. What I make by myself is still healthy and delicious 😄😄😄.
