『食材』
面粉300克
水140克
油 5克
干酵母 约3克
盐 2克
白糖 5克
大葱猪肉馅：
猪肉250克
料酒1勺
生抽2勺
蚝油1勺
盐1勺
十三香适量
大葱一根（根据个人口味添加）
『做法』
1.主锅加水140克、酵母3克，1分钟/37度/速度1激发酵母活性(如室温达到37度以上可以省略这步)
2.加入中筋面粉300克，糖5克，油5克，盐2克，设置30秒/速度3~6，将粉搅拌开。因面粉不同，吸水性不同，可酌情再增加或减少水量。
3.加入盐再3分钟/搅拌键和面。
4.把面团取出来，简单团成圆形，放在容器内发酵1.5-2倍大（也可主锅放700毫升水，深层蒸锅内垫一张烘焙纸，将面团放入，盖好盖子，设置温度50度，时间60分钟，速度2发酵，要看发酵状态，发酵到1.5-2倍大）
5.大葱切成段，设置5~10秒/速度5打碎，取出备用。
6..将猪肉洗过后切成麻将大小冻硬，按下瞬间动作键2秒/3次绞成肉馅，肉馅的程度根据自己想要的调节。如果想要肉粒大，可以操作2次，想要肉馅细腻，就操作4~5次。
7.将打碎完的大葱放入主锅，加入料酒、盐、油、蚝油、生抽、十三香等配料，设置1分钟/逆转/速度3混合肉馅，在混合肉馅过程中，从量杯口加入少许水，会让肉馅口感更嫩。
8.和好的肉馅取出备用。
9.此时面团也好了，搓成长条，切小段，擀面皮，做包子。
11.将包好的包子静置10分钟。
12.主锅加水650毫升，30分钟/120度/速度小勺蒸熟，立刻掀盖即可享用。
Ingredients
300g flour
140 grams of water
Oil 5g
Dry yeast about 3g
Salt 2g
Sugar 5g
Scallion pork filling:
250g pork
1 spoon of cooking wine
2 tablespoons of light soy sauce
1 scoop of oyster sauce
1 tablespoon of salt
Thirteen incense
1 green onion (add according to personal taste)
Direction
1. Add 140 grams of water to the mixing bowl and 3 grams of yeast, 1 minute/37°C/speed 1 to stimulate yeast activity (if the room temperature reaches 37°C or higher, this step can be omitted)
2. Add 300 grams of all-purpose flour, 5 grams of sugar, 5 grams of oil, 2 grams of salt, set 30 seconds/speed 3~6, and stir the flour. Because different flours have different water absorption, you can increase or decrease the amount of water as appropriate.
3. Add salt for another 3 minutes/stir the noodles.
4. Take out the dough, simply round into a circle, and ferment 1.5-2 times its size in a container (you can also put 700 ml of water in the main pot, put a piece of baking paper in the deep steamer, put the dough in, and cover it. Cover, set the temperature to 50 degrees, time 60 minutes, speed 2 fermentation, depending on the fermentation state, the fermentation will be 1.5-2 times larger)
5. Cut the scallion into sections, set 5~10 seconds/speed 5 to smash, take out and set aside.
6. After washing the pork, cut it into mahjong size and freeze hard, press the momentary action button for 2 seconds/3 times and mince it into meat filling. The degree of meat filling is adjusted according to what you want. If you want the meat to be large, you can do it twice, and if you want the meat to be fine, do it 4 to 5 times.
7. Put the smashed green onions into the mixing bowl, add cooking wine, salt, oil, oyster sauce, light soy sauce, thirteen spices and other ingredients, set 1 minute/reverse/speed 3 to mix the meat, during the process of mixing the meat, Add a little water from the mouth of the measuring cup to make the meat filling taste more tender.
8. Take out the minced meat and set aside.
9. At this time the dough is also ready, roll into long strips, cut into small pieces, roll out the dough and make buns.
11. Let the wrapped buns stand for 10 minutes.
12. Add 650 ml of water to the mixing bowl, steam it in 30 minutes/120 degrees/speed, and immediately lift the lid to enjoy.