食譜： 包子10個 麵種： 中筋麵粉130克 牛奶80克 耐高糖酵母2克 麵團： 50克*10個 麵種全部（約210克） 低筋麵粉150克 牛奶75克 白糖60克 泡打粉6克 耐高糖酵母3克 豬油15克（或食用油） 餡料： 豬梅頭肉250克 洋蔥碎50克 叉燒醬60克 蜂蜜15克（或白糖15克） 蠔油15克 南乳汁5克 白酒3克 加水180克燜 玉米澱粉15克 水40克 麵種製作： 方式1⃣️揉好麵成糰後，室溫21～25°C左右發酵3～4小時（如果室溫偏高請酌量減少時間） 方式2⃣️或著室溫發酵1小時後，放入冰箱0～4°C冷藏12～16小時後使用 麵糰製作和Tips： 麵種➕白糖搓到白糖溶化，麵團稀軟。 加入酵母、泡打粉、牛奶、低筋麵粉，揉麵5～10分鐘。 加入豬油或食用油，揉麵3～5分鐘，表面光滑。 麵團密封好、鬆弛10分鐘。 擀麵成大片，折疊後再擀開，重複2～3次。當感覺麵筋太緊、彈性太強，可以蓋好麵團鬆弛幾分鐘後再接著擀。 擀好麵片成40釐米長度，25～30釐米寬度，卷成40釐米長的卷。 分切成10個，截面朝上，按成麵片，蓋好、鬆弛10～15分鐘 擀開成直徑約10～11釐米的圓片， 包約30克左右餡料 包子胚發酵到1.5倍大，（參考時間和溫度：室溫25°C約50～60分鐘） 水沸騰後，放入蒸籠 蒸籠頂部冒出蒸汽後，開始計時， 大火蒸12分鐘 關火靜置1分鐘 抬出蒸籠靜置3分鐘後開蓋 Recipe: 10 buns Starter: 130g all-purpose flour 80g milk 2g high-sugar-tolerant yeast Dough: 50g x 10 buns Total starter (approximately 210g) 150g cake flour 75g milk 60g sugar 6g baking powder 3g high-sugar-tolerant yeast 15g lard (or cooking oil) Filling: 250g Pork shoulder meat 50g chopped onion 60g barbecue sauce 15g honey (or 15g sugar) 1 tbsp oyster sauce 5g 5g fermented bean curd juice 3g Liquor Add 180g water and simmer 15g corn starch 40g water Making the starter dough: Method 1: Knead the dough into a ball and let it rise at room temperature (21-25°C) for 3-4 hours (if the room temperature is higher, reduce the time). Method 2: Alternatively, let it rise at room temperature for 1 hour, then refrigerate at 0-4°C for 12-16 hours before use. Dough Preparation and Tips: Mix the starter dough with sugar until the sugar dissolves and the dough is soft. Add yeast, baking powder, milk, and cake flour and knead for 5-10 minutes. Add lard or cooking oil and knead for 3-5 minutes until smooth. Seal the dough and let it rest for 10 minutes. Roll it into a large sheet, fold it, and then roll it out again. Repeat 2-3 times. If the gluten feels too tight or elastic, cover the dough and let it rest for a few minutes before rolling it out again. Roll out the dough into a 40 cm length and a 25-30 cm width. Roll it into a 40 cm long roll. Cut it into 10 pieces, cut side up, and flatten it into a flat sheet. Cover and let it rest for 10-15 minutes. Roll it out into a round sheet about 10-11 cm in diameter. Package with about 30 grams of filling. Let the bun dough rise until it is 1.5 times larger (reference time and temperature: about 50-60 minutes at room temperature at 25°C). When the water boils, place it in a steamer. Start the timer when steam appears at the top of the steamer. Steam on high heat for 12 minutes. Turn off the heat and let it rest for 1 minute. Remove it from the steamer and let it rest for 3 minutes before opening the lid. Enjoy these soft, tender, and delicious barbecue pork buns!