Big Meat Buns

Name: Big Meat Buns
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Wheat Core Flour; 5g yeast; 20g Sugar; Some Minced meat

by Simple 7700

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

In my memory, the best steamed buns I have ever eaten were when I dropped out of school to work. I served dishes in a teahouse. The meat buns made by the master of my classmate’s brother were super delicious and more expensive. They were especially popular. Steamed buns are one of the characteristics of the teahouse. The face is white and fat, and the meat filling is super delicious. You can bite it with one bite, and the aftertaste is endless. I'm a little upset now, why didn't I seriously look at the meat buns made by others.
I can't achieve that level, but I have been working hard to move forward and hope to make delicious big meat buns. Although the meat buns made this time are different from the chef's professional standards, they taste pretty good and I feel quite improved.

Ingredients

Big Meat Buns

1. First make the dough for the buns. I use the cob wheat flour.

2. Take 500 grams of flour, 5 grams of yeast powder, 2 tablespoons of sugar, and an appropriate amount of water.

3. Make a dough, let it rise for about ten minutes, and then knead it into a smooth dough.

4. Cover and ferment to double the size.

5. I will make mince at the time of the dough. The mince is ready.

6. Take out the exhaust and knead the strips and cut them into small doses of the same size.

7. Take a small dose and roll it into a circle

8. Wrapped with minced meat

9. Wrap it, put it in a steamer and proof it until the buns are obviously fat and steam on medium heat for about 20 minutes

10. The big meat buns are ready, and the breakfast is very good.

Tips:
1. The hardness of the dough should be moderate. I have made buns several times. The dough should not be too soft, otherwise the folds will not be so obvious, nor should it be too hard or too dry to make the filling.
2. Minced meat is fundamentally adjusted for personal taste. You can also make other fillings.
3. There are two main points in making buns, one is the skin, steamed buns