鮮肉包、調餡料是關鍵、肉多汁皮鬆軟、魔鬼藏在細節裡Meat buns

#Meatbuns、#鮮肉包、

內餡stuffing：
豬肉 Ground Pork 500g
醬油 Soy sauce 12g
蠔油 oyster sauce 10g
鹽 salt 10g
味精 MSG 5g
薑 ginger 10g
水 water 130g
木耳 fungus 50g
青蔥 chopped green onions 100g
蔥油 green onion oil 50g
香油 sesame oil 10g
放冰箱冷藏一個小時
Put in the refrigerator for an hour

麵團 dough：
中筋麵粉all purpose flour 500g
酵母粉 instant yeast 5g
泡打粉 Baking powder 3g
油 oil 10g
冷水 cold water 270g
18個 每個50克
18 pieces 50g each

包子發酵至比原本大一點，水滾後大火蒸15分鐘。熄火後五分鐘再開蓋，包子才不會塌陷。
Ferment the meat bun until it is a little bigger than the original, boil the water and steam for 15 minutes on high heat. Open the lid five minutes after turning off the flame, so that the buns will not collapse.