Flour, yeast, sugar, salt into a mixing tank, add water to stir into a mass, then add olive oil to stir into a smooth and elastic dough
Base fermentation at room temperature for 1 hour
Meat filling during fermentation
Pork is minced into meat, add rice wine, soy sauce, fish sauce, sugar, pepper and egg white. Stir in one direction, season with salt, then add a small amount of onion ginger water in portions, add it after the meat is completely absorbed, and repeat until it is added. The meat is sticky, add the sesame oil and mix thoroughly.
The fermented dough is vented, relaxed for 15 minutes, and divided into small doses of about 20 grams.
The agent is squashed and wrapped in stuffing
Preheat the pan, pour a small amount of oil into the steamed buns, add 80ml of water after frying for two or three minutes, sprinkle the black sesame seeds with sesame seeds, cover, and wait until the water is completely drained.