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.