Preparation

• step 1

  Put 10g ginger slices, 10g segmented scallion, and 100g water into the mixing bowl

• step 2

  Put on the measuring cup, and smash the ingredients at 20sec/REV9 into scallion-ginger liquid

• step 3

  Filter the scallion-ginger liquid to remove the slag and pour it into a bowl for later use

• step 4

  Put 300g chopped streaky pork into the mixing bowl

• step 5

  Put on the measuring cup, and smash the pork at 10sec/REV8

• step 6

  Add 1 egg

• step 7

  Add 1 teaspoon of salt

• step 8

  Add 1 teaspoon of white pepper powder and 1 teaspoon of five-spice powder

• step 9

  Add 10g light soy sauce, 10g oyster sauce and 5g dark soy sauce

• step 10

  Operate at 30sec/BREV4, and while pour the scallion-ginger liquid through the opening of the lid

• step 11

  Take out the minced meat, cover it with the plastic wrap, put it into a refrigerator, and clean the mixing bowl

• step 12

  Put 210g water, 20g white sugar, 4g dried yeast, and 10g oil into the mixing bowl

• step 13

  Put on the measuring cup, mix the ingredients at 2min/38°C/REV2

• step 14

  Add 400g medium gluten flour and 4g salt

• step 15

  Put on the measuring cup, mix the ingredients at 30sec/REV4

• step 16

  Operate the KNEAD mode for 2min for kneading the flour into dough

• step 17

  Take out the dough, cover it with plastic wrap, and relax it for 10min while cleaning the mixing bowl

• step 18

  Knead the relaxed dough into a long dough strip

• step 19

  Cut the long dough strip into small dough parts weighing about 30g

• step 20

  Sprinkle flour over the dough and mix uniformly to prevent adhesion

• step 21

  Roll each small dough part into a bun wrapper thin on edge and thick in middle

• step 22

  Put the meat stuffing into each bun

• step 23

  Place the stuffed buns on a pan and ferment them naturally for 30min

• step 24

  Drizzle about 100g water

• step 25

  Put on the lid for the pan, fry the buns until no water and drizzle an appropriate amount of oil inside

• step 26

  Sprinkle the chopped scallion and black sesame seeds

• step 27

  Fry the buns until their bottoms turn golden brown