One-time fermentation meat buns

Overview

The one-time fermentation method works well for making steamed buns.

Dissolve 10 grams of yeast powder with warm water and leave it for 10 minutes. Then pour the warm water and yeast powder into the flour and knead the dough for 10 minutes.
Roll the kneaded dough into long and thin strips, then cut into rolls and shape into thin slices that are thick in the middle and thin around the edges.
After wrapping, place the steamer with the lid on and let it sit for about 40 minutes, depending on the indoor temperature.
After leaving it for 40 minutes, the buns are basically fermented, then steam them over high heat and let them air up for 12 minutes.
Use a meat grinder to mince the pork belly, add all the auxiliary ingredients and mix well. You must add some water and a little starch to prepare the meat filling, so that the meat filling will not become hard and lumpy when cooked.