Delicious and Juicy Big Meat Buns
1.
Add 10 grams of white sugar to warm water to dissolve, and then add yeast to dissolve. The water temperature is not higher than 40 degrees. Too high water temperature will make the yeast lose its activity.
2.
After the yeast water sits for 3-5 minutes, add it to the weighed flour.
3.
Add water little by little, and stir with chopsticks while adding, until it becomes flocculent.
4.
Knead into a smooth dough, three light: surface light, pot light, hand light, it is ready to knead. Then put it in the basin and cover it with plastic wrap.
5.
Ferment at room temperature until the dough is 1.5-2 times larger. Poke the dough without shrinking, it is ready. It may take longer to ferment when the weather is cold now. Or it is better to have a fermentation tank at home.
6.
When the dough rises, start preparing the filling. When I bought the pork, I asked the seller to help me grind the meat, peel the horseshoe, and cut the froth. Actually only three were used.
7.
A section of green onions.
8.
Mince the green onions, I actually weighed it, 60 grams of green onions.
9.
Mix the minced meat and horseshoe, then add all the seasonings except sesame oil and cooking oil.
10.
Use chopsticks to stir in one direction.
11.
Stir until it becomes silky, add sesame oil and cooking oil.
12.
Stir it again and put it in the refrigerator for half an hour to facilitate subsequent operations.
13.
The fermented dough, check it, it has this honeycomb shape.
14.
Sprinkle a thin layer of flour on the chopping board, and knead the fermented dough again to help the dough vent.
15.
You can use a knife to cut open to see if there are any pores. If there are no pores, the exhaust is in place. If there are large pores, you need to continue rubbing. Some small pores can be ignored.
16.
Divide it into 15 small doses and squeeze them with your hands. I don’t have one by one. It’s almost enough.
17.
Roll the skin, you don't need to roll the skin too thin.
18.
Put in an appropriate amount of minced meat.
19.
Slowly pinch.
20.
I really need to practice more buns, and the ones I pack are not good-looking.
21.
Wrap all the buns one by one and ferment again for 15-20 minutes.
22.
After the water is boiled, steam for 15 minutes. Do not open the lid immediately after the steaming is complete. Simmer for 5 minutes before opening the lid.
23.
Eat it while it's hot, ahhh! The freshly cooked steamed buns were delicious and juicy. They were really delicious. I ate three of them in one go.
Tips:
Choose scallions instead of small scallions. The flour sprinkled on the chopping board is extra, not in the amount. The most important thing is that the steamed buns must not be opened immediately. The buns may collapse. Wait 3.5 minutes before opening.
