Sauce Pork Buns

Overview

Sauce pork buns are a delicious snack. It is soft and smooth in the mouth, fat but not greasy. It is simple to make and suitable for all ages.

Press the pork skin in a pressure cooker for 20 minutes, take it out, and cut it into pieces together with the pork belly.
Heat the pan with cold oil (50g) and sauté the Pixian watercress, minced ginger, and white sugar (3 spoons) until fragrant, add the meat cubes and stir-fry for 5 minutes.
Place the fried sauced meat in the refrigerator for 3 hours to allow the oil to solidify.
Add baking powder (10g), steamed bun improver (5g), sugar (40g), lard (5g), diluted yeast powder (10g) with warm water (500g) to the flour (1000g), slowly add it to the flour, and use chopsticks to stir into a fluffy consistency.
Knead the flour into a smooth dough, cover with plastic wrap and ferment for 90 minutes.
When the dough doubles in size and fills the pores into a spongy shape, it is ready to be kneaded.
Knead the dough until it is smooth on the outside and completely remove the air inside (knead for no less than 15 minutes), and let the dough rest for 20 minutes (to rest).
Add mustard grains, minced green onions, minced shallots, MSG, and chicken essence to the sauced meat and stir to make a meat filling.
Roll the dough into strips, cut into sections, and press into bun dough.
Wrap the meat filling in the dough and shape into buns.
Let the buns stand for 20 minutes (2nd fermentation) and then steam until cooked.
Steam over high heat for 10 minutes and it will be done.