# 厨房必备神器 # Use Yami’s White Bear flour to make the rich and oily sauced pork buns that are so delicious! ! I am really craving for these little oil-soaked buns! ! ! If you can’t eat it, make it yourself! So delicious that I surprised myself When the fillings are fried, it smells so delicious that I want to eat it directly! ! Who doesn’t like thin-skinned and oil-soaked buns? ! And the choice of flour is also crucial! ! I used to use all purpose flour from Laowai Supermarket. This time, the buns made with White Bear skin taste even better! Baibai is fat! It’s really delicious! ! ✅Meat Sauce Preparation: - Minced pork 650g - One spoonful of soybean paste - One spoonful of Pixian Doubanjiang - Very fresh flavor 30g - Oyster sauce 20g - Dark soy sauce 5g - white pepper 1g - Sugar 6g - Appropriate amount of chopped green onion and minced garlic ✅Preparation of bun skin: - All-purpose flour 500g - Sugar 10g - Yeast 4g - 1 tablespoon lard (can be omitted) - 270g water Please see the picture for more details on how to do it! Lard is added to make the dough look whiter and smoother! The meat filling will have a strong flavor! And the oil is relatively large! This is the key to oil immersion! ! But it’s really delicious! !

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# 厨房必备神器 # 用亚米的白熊面粉用来做富得流油的酱肉包好吃到炸裂！！ 我实在好馋这种油浸的小包子！！！ 吃不到那就自己动手！好吃到惊艳到了自己 在炒馅料的时候就香到我想直接吃了！！ 皮薄又浸油的包子谁会不喜欢呀！！ 而且面粉的选择也很关键！！ 之前都是用老外超市的all purpose flour 这次换成白熊做出来的包子皮口感更好！ 白白胖胖的！真的好吃太多了！！ ✅肉酱准备： - 猪肉末 650g - 黄豆酱 一勺 - 郫县豆瓣酱 一勺 - 味极鲜 30g - 蚝油 20g - 老抽 5g - 白胡椒粉 1g - 白糖 6g - 葱花蒜末 适量 ✅包子皮准备： - 中筋面粉 500g - 白糖 10g - 酵母 4g - 猪油 一勺（可以省略） - 清水 270g 具体做法请看图片会更详细一点！ 加猪油是为了让面皮看起来更雪白光滑！ 肉馅的味道会偏重！而且油比较大！ 这是油浸的关键！！但是真的很好吃！！

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