Sauce meat buns

1. Stir fry the sauce meat filling in advance, put the sauce meat into the freezer and freeze it until it is slightly set for later use (refer to the recipe for sauce meat).

2. Pour the flour into a bowl.

3. Add yeast and salt.

4. Add an appropriate amount of water.

5. Stir until flocculent.

6. Knead into a smooth dough.

7. Ferment the dough to twice its size.

8. The fermented dough forms a honeycomb shape, and the dough is removed for exhaust.

9. Smooth the dough and knead it into individual pieces.

10. Cut into small pieces of dough.

11. Roll the dough thin.

12. Spoon in an appropriate amount of soy sauce and wrap it up.

13. The packaged buns will wake up for about 10 to 15 minutes.

14. Steam over high heat in a pot with cold water for about 15 minutes.

15. Finished products.

16. Finished products.

17. Finished products.