Fresh Meat Buns
1.
Freeze the boiled skin into fine pieces
2.
Put the minced meat in a basin, add rice wine, soy sauce, salt, sugar, monosodium glutamate, pepper, minced ginger, and chopped green onions, stir evenly, add a small amount of water and stir vigorously in one direction until the water is completely absorbed by the minced meat, then add a small amount of water for the second time , The procedure is the same as the previous one. After adding the water several times, add the finely chopped skin and stir well, and finally pour in the sesame oil, and the buns and meat fillings are ready.
3.
Add dry yeast to the flour, mix well and add warm water
4.
Put it in a basin and put it in a warm place for proofing
5.
The dough is doubled
6.
Pour the yeast dough on the countertop and knead, divide it into 20 small doughs
7.
Knead the dough into a circle and flatten it, put meat filling in the middle, and knead it into a raw bun
8.
Oil the steamer, put the raw buns in, and wake up for another 15 minutes
9.
Boil the water and steam for 12 minutes
10.
Steamed buns
Tips:
1. If you are afraid of trouble, you can skip the meat skin jelly, and the seasoning in the meat filling can be appropriately reduced. This is the so-called clear water meat filling. The steamed buns have a light and fragrant taste, but the soup is much less;
2. The steamed buns must have a second proof before steaming, so that the steamed buns are soft enough, but not too much. If the dough absorbs the soup of the meat filling, it will affect the taste of the buns.
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