Fresh Meat Buns
by Haapy
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add the yeast to the right amount of warm water and stir well.
2. Add yeast water and oil to the flour.
3. Add 220 grams of water in portions and stir with chopsticks while adding.
4. Until there is no dry powder, it is flocculent.
5. Knead into a smooth dough, cover with plastic wrap, and leave for about 40 minutes at room temperature.
6. The fermented dough was taken out, kneaded, and divided into small pieces. I made 16 buns for this little bun skin.
7. Round each small piece of dough and roll it out into a round dough with a thickness in the middle and a thin circle around the edges.
8. Wrap meat in.
9. With the thumb and index finger of your right hand, pinch the edges of the dough and fold until it closes and seals.
10. Put a small piece of oil paper under the wrapped buns, put them in a steamer, and let them wake up for 15 minutes. After boiling the water, steam them for 15 minutes. After turning off the heat, open the lid again after 3-5 minutes.
11. Stuffing method: chopped half-fat lean meat, I directly use a blender to stir.
12. Add 100 grams of water to the minced meat three times.
13. Stir until the meat has completely absorbed the water.
14. Add light soy sauce, cooking wine, and oyster sauce.
15. Stir well.
16. Add the bean paste and stir well.
17. Add chopped green onion and chopped ginger and stir well. Finally, add a spoonful of sesame oil and mix well.
