Fried Oil Buns

Fried Oil Buns

　　Ingredients: 500g flour, 150g old dough, an appropriate amount of alkaline.

　　Seasonings: 100g pork fatback, peanuts, white sesame seeds, sugar, and others as needed.

　　Cooking method: Steaming. First, boil the pork fatback until cooked, then dice it. Fry the peanuts until crisp, then crush them with a rolling pin, and toast the sesame seeds until fragrant. Mix these three fillings with sugar to make the stuffing. Add the old dough and warm water to the flour to form a fermented dough. Once fermented, add the alkaline, knead well until smooth, then shape into a log about 5cm in diameter. Cut into 50g pieces, flatten each into a round wrapper that is slightly thicker in the middle and thinner at the edges. Place the filling in the center, gather the edges while pinching folds to seal the bun into a birdcage shape. Finally, place the buns in oiled steamer trays. Steam over high heat for about 15 minutes until cooked.

　　Flavor characteristics: White, fluffy, rich, and sweet.

　　Technical tips: Seal the top well to prevent the filling from leaking out; ensure the pork fatback is thoroughly cooked.