Here is a concise summary of the video transcript on making steamed pork buns (Baozi):
**Summary:**
* **Dough:**
+ Mix yeast with lukewarm water (below 40°C/104°F)
+ Combine with all-purpose flour, sugar, and adjust water as needed
+ Rest for 5 minutes, then knead and let rise until doubled in size
* **Filling:**
+ Prepare ground pork with soy sauce, dark soy sauce, oyster sauce, ginger paste, and spices
+ Mix in one direction to prevent filling from falling apart
* **Assembly and Steaming:**
+ Divide dough into 50g pieces, roll into thick circles with a thicker center
+ Add 45g filling, fold pleats, and seal
+ Steam over boiling water for 10 minutes, with lid on for an additional 5 minutes after heating off
* **Key Success Tips:**
+ Proper dough fermentation
+ Thicker wrapper center
+ Dusting wrapper with flour
+ Practice shaping buns
+ Controlled steaming and resting times to prevent deflation
Here are the key facts extracted from the text, without opinions, in short numbered sentences:
**Dough Preparation**
1. Heat water in the microwave for about 15 seconds to make it lukewarm (not exceeding 40°C/104°F).
2. Lukewarm water is used to prevent killing the yeast.
3. All-purpose flour is used to make the dough.
4. Adding sugar can accelerate the fermentation process.
5. The dough should not be too soft or too stiff.
6. Rest the dough for 5 minutes before kneading.
7. The dough should double in size after bulk fermentation.
**Filling Preparation**
8. Pork leg meat with about 30% fat is suitable for the filling.
9. Remove the skin and membrane from the pork leg meat.
10. Cut the meat into 1-inch cubes and grind it (avoiding superfine consistency).
11. Spice soaking water consists of 2 Star Anises, 20 Sichuan peppercorns, and 40g boiling water.
12. Add soy sauce, dark soy sauce, oyster sauce, ginger paste, ground white pepper, and salt to the filling.
**Dough Shaping and Steaming**
13. Divide the dough into 12 equal pieces (approximately 50g each).
14. Roll out each piece into a thick circle (4.5 inches large) with a thicker center.
15. Place 45g of filling in the center of each wrapper.
16. Fold the pleats, pressing each firmly with your thumb.
17. Steam the buns over cold water, bringing to a boil, then steam for 10 minutes.
18. Keep the lid on for at least 5 minutes after turning off the heat.
**General Tips**
19. Adjust water in the dough based on the stiffness of the dough.
20. Different brands of flour absorb more or less liquid.
21. Rest the shaped buns at room temperature for 10 minutes before steaming.
22. Leave space between buns in the steamer.