Preparation

• step 1

  Put 400g minced pork, 20g light soy sauce, 20g oyster sauce and 5g dark soy sauce into the mixing bowl

• step 2

  Add 5g white sugar, 5g starch, 20g sesame oil and 50g scallion-ginger liquid

• step 3

  Mix the ingredients at 30sec/BREV4

• step 4

  Add 50g chopped pickled mustard root

• step 5

  Mix the ingredients at 30sec/BREV4 uniformly and then take them out

• step 6

  Rub the meat into balls sized as table tennis, refrigerate them in a refrigerator, and clean the mixing bowl

• step 7

  Put 200g medium gluten flour, 80g warm water, 20g powdered sugar and 70g lard oil into the mixing bowl

• step 8

  Operate the KNEAD mode for 3min for kneading the flour into dough, take out the dough and cover it with plastic wrap, and relax it for 20min

• step 9

  Put 160g low gluten flour and 80g lard oil in a bowl and fully mix them to form a pastry

• step 10

  Divide the pastry into 18 equal parts and knead each into a dough sphere

• step 11

  Divide the relaxed oily wrapper into 18 equal parts, knead each of them into a dough sphere, cover each with plastic wrap, and relax it for 10min

• step 12

  Take an oily dough wrapper, press it with the smooth surface downward, wrap a stuffing ball with it, and close the opening of the wrapper with the jaw between the thumb and the index finger Rub the bun into a sphere, place all the buns in order, and cover them with plastic wrap

• step 13

  Take a wrapped dough sphere, press it with the smooth surface downwards, roll it into an oval shape with a rolling pin Roll each dough oval into a cylinder, arrange them in turn, cover them with plastic wrap to relax them for 10min

• step 14

  Take a dough cylinder, press it with the smooth surface downwards, roll it into a strip shape with a rolling pin Roll each dough strip into a cylinder, roll it, arrange them in turn, cover them with plastic wrap to relax them for 10min

• step 15

  Take a dough sphere, press it with the smooth surface downwards, roll it into a circular shape with a rolling pin

• step 16

  Wrap the frozen pork stuffing

• step 17

  Preheat the oven to 190℃ and seal on all the dough cakes

• step 18

  Bake the dough cakes on the middle baking tray in the oven for about 30min Ready for enjoyment