Raw materials: whole wheat 140g, medium gluten flour 160g, yeast 3g, water 160g,

Stuffing: about 450g braised pork.

Quantity: 12 pieces

step

Mix the dough materials evenly and ferment to twice the size. Then divide it into 12 parts.

Take one of them and flatten it. Thick in the middle and thin on both sides.

Wrapped in braised pork. It's best to cut the braised pork into small pieces.

Then make it into a bun shape. Put it into an oiled steamer, wake it for 30 minutes, steam it in cold water for about 13 minutes, turn off the fire for 3 minutes and then open the lid.

Matters needing attention

Braised pork usually takes about an hour and a half to taste good.

When wrapping steamed buns, the skin should be softer. It is easy to get lines. But not too soft.

The steaming time is about 13 minutes. If it is steamed bread, it will take a little longer, because it is solid.