1. Put water, salt, granulated sugar, all-purpose flour, corn flour, lard, and yeast into the bread bucket in turn, and start the kneading process.
2. Knead into a smooth dough.
3. Put the kneaded dough into a large bowl and cover it, and leave it in a warm place to ferment for about 1 hour to double its size.
4. When fermenting, start making meat bun fillings. Put the minced pork into a large bowl, add salt, oyster sauce, olive oil, light soy sauce, sugar, cornstarch, cooking wine, and white pepper.
5. Then add the chopped green onion and ginger.
6. Add water and stir in one direction.
7. Peel the carrots and cut into cubes.
8. Wash the fungus soaked hair and cut into the end.
9. Cut the washed celery into cubes.
10. Put the cut carrots, celery, and fungus into a bowl of minced meat.
11. Stir again to form the prepared meat bun filling.
12. The fermented dough is placed on the chopping board, vented, and kneaded into long strips.
13. Divide evenly into 10 doses.
14. Round separately
15. Then roll out the dough and put an appropriate amount of filling on the dough. A round shape with a thick middle and thin sides.
16. Put the right amount of filling on the dough.
17. Pinch out the folds of the buns with your hands, twist the top folds slightly with your fingers, and wrap them into buns.
18. Put enough cold water in the steamer, place the wrapped buns in the steamer, cover and let stand for 20 minutes.
19. After 20 minutes, turn the water to a medium heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes before cooking.
20. After that, open the lid to remove the buns and put them on a plate.
Tips:1. Put a proper amount of oil in the dough to make the buns more shiny.
2. The water absorption of flour is different, and the water volume of the dough can be adjusted according to the softness and hardness of the dough.
3. After the steamed buns are steamed, simmer for 5 minutes before opening the lid to prevent the buns from shrinking.
