Fresh meat bun is a kind of bun that many people love, and many friends who are interested in eating breakfast have made it at home, but they often can't make the taste in the shop at home. Today, the technical teacher of five stuffing bun shares with you the specific practice of home version of fresh meat bun!

一步：食材準備：

Step 1: Preparation of ingredients:

中筋面粉500克、常溫水250克、酵母5克、無鋁泡打粉3克、白糖10克、豬油10克、豬肉餡300克、食用油5克、鹽2克、生抽10克、老抽7克、玉米淀粉 2克、蔥花3克、姜末3克、胡椒粉、1克、食用油（燒熱） 25克

500g medium gluten flour, 250g normal temperature water, 5g yeast, 3g aluminum free baking powder, 10g white sugar, 10g lard, 300g pork stuffing, 5g edible oil, 2g salt, 10g light soy sauce, 7g old soy sauce, 2g corn starch, 3g scallion, 3g ginger powder, 1g pepper, 25g edible oil (heated)

（冬季注意，酵母和泡打粉用量可以適當增加）

(In winter, the amount of yeast and baking powder can be increased appropriately)

二步：發面準備：

Step 2: Preparation:

在面粉中依次放入酵母、泡打粉、豬油、白糖、攪拌均勻，分3次加水，邊加水邊攪拌，將面團揉至表面光滑，醒發到2倍大小，然后搟皮包包子。

Put yeast, baking powder, lard and sugar into the flour in turn and stir well. Add water in three times and stir while adding water. Knead the dough until the surface is smooth, wake up to twice the size, and then roll it out.

三步：餡料準備：

Three steps: filling preparation:

剁好的肉餡里加鹽、胡椒粉、蔥花、姜末、生抽、老抽、淀粉、糖、然后澆上燒熱的食用油，用筷子攪拌均勻、肉餡用筷子順時針攪拌，可以多攪拌一會兒。

Add salt, pepper, scallions, ginger powder, soy sauce, soy sauce, starch, sugar to the chopped meat, and then pour hot cooking oil on it. Stir it evenly with chopsticks. Stir the meat clockwise with chopsticks. You can stir it for a while.

接下來蓋上保鮮膜放入冰箱冷藏 直到面團發酵好。

Next, cover with plastic wrap and refrigerate until the dough is ready to ferment.

四步：包子蒸制：

Four steps: Steaming steamed buns:

包好的包子、需要進行二次醒發，體積變大1.5倍，在這里直接開水上鍋蒸，肉包需要上汽計時蒸15分鐘，然后燜2分鐘揭蓋。

Wrapped steamed buns need to be woken up for a second time, and the volume becomes 1.5 times larger. Here, directly boil water and steam the buns. Steam the buns with steam for 15 minutes, and then braise them for 2 minutes.