Ingredients 食材 ♦️Filling 餡料: - Cooking Oil 食油 2 tbsp - Chopped Garlic 蒜米切碎 1 pcs - Chopped Onion 洋蔥切碎 1 pcs - Diced Pork Meat 豬肉切丁 100g - Diced Taro 芋頭切丁 350g - Light Soy Sauce 生抽 1 tbsp - Soy Sauce 醬油 1 tbsp - Sugar 糖 1 tbsp - Oyster Sauce 蚝油 2 tbsp - Pepper Powder 胡椒粉 1 tsp - Water 清水 3 tbsp - Corn Starch Water 玉米澱粉水 3 tbsp - Some Water 適量水 (optional)

Instructions: 1. Fry all the filling ingredients by order till cooked. 2. Cover and simmer for 5 minutes. 3. Leave cool and store in fridge for later use.

做法： 1. 依次序將所有餡料的食材炒至熟。 2. 蓋上鍋蓋燜五分鐘。 3. 放涼後放入冰箱保存備用。

♦️Bun Skin 包皮: (Yeast dough 面種) - Warm water 溫水 125ml - Sugar 糖 1/2 tsp - Yeast 酵母 1 tsp - Pau flour 包粉 150g

(Ingredients 材料) - Caster sugar 細砂糖 40g - Shortening 白油 1 tbsp - Water 清水 3 tbsp - Pau flour 包粉 150g - Baking powder 發粉 1 tsp

Instructions: 1. Mix well warm water, sugar, yeast and pau flour, then knead into dough. Leave to ferment for 2 hours. 2. Add in caster sugar, shortening, water, pau flour and baking powder. Let the dough sit for 10 minutes. 3. Divide the dough into 12 pieces and roll into balls. 4. Cover and let them sit for 10 minutes. 5. Roll the balls into thin pieces. 6. Wrap with filling and form the shape of a bun. 7. Let the buns sit for 20 minutes. 8. Pre-heat steamer, steam over medium heat for 15 minutes. 9. Turn off the heat, slightly leak out steam heat for 1 minute. 10. Then you can get them out of the steamer.

做法： 1. 將溫水、糖、酵母和包粉混合均勻，揉成麵糰。等待發酵兩個小時。 2. 加入細砂糖、白油、清水、包粉和發粉，讓麵糰靜置10分鐘。 3. 將麵糰分成12份，滾圓。 4. 蓋上蓋子靜置10分鐘。 5. 將球團滾成薄片。 6. 包上餡料，揑成包子形。 7. 讓包子靜置20分鐘。 8. 預熱蒸鍋，以中火蒸15分鐘。 9. 熄火後，留些小縫讓蒸氣排出一分鐘。 10. 之後就可以出鍋啦。