Homemade Fresh Meat Buns
1.
Put the flour, yeast, and water into the dough bucket of the chef's machine, whipped into a smooth dough, and then sealed and fermented to double its size.
2.
After washing the beef and pork, use a meat grinder to beat them into a puree.
3.
Add chopped green onion, ginger powder, original soy sauce, oyster sauce, and broth to the meat filling, and whisk in one direction.
4.
Peel the onion, wash it, and chop it into small pieces, pinch a part of the water, don't pinch it too dry.
5.
Put the chopped onion into the meat, then add 1 tablespoon of vegetable oil and a pinch of salt, and beat it in one direction again. Our meat is ready.
6.
Take out the fermented dough, knead and vent, knead it into a smooth long column, then divide it into even small pieces of dough, flatten it, cover it with plastic wrap, and relax for ten minutes. (Each small dose is about 40g, can be adjusted according to personal preference)
7.
Pinch one side of the dough with your left hand, and gently press the dough with the other hand with a rolling pin, and then slowly move the dough with your left hand to roll out a round dough with a thick center and thin edges. Put an appropriate amount of meat in the center of the slice and wrap it into a bun. (The wrapped buns relax again for 10-20 minutes)
8.
Pour an appropriate amount of water into the steamer, then put the loose buns in the steamer, cover the lid, and steam on high heat. When steam appears, steam for 15-20 minutes.
Tips:
1. After kneading the dough for the first time, knead the dough thoroughly until it is smooth. This step will determine whether the tissue of the bun skin is fine.
2. When testing the degree of fermentation, you can use a finger dipped in flour to poke a hole in the dough. If it doesn't collapse or shrink, it means the dough is good, or it may shrink slightly.
3. Add a proper amount of broth to the meat filling, and a bite of the steamed bun will have a bursting feeling.
4. Use plastic wrap to cover the dough that is not in use during the rolling process.
5. Do not uncover the steamed buns immediately. The hot buns will easily collapse after encountering cold air. After turning off the heat, wait a while before opening them.
6. If you put too much onion, you need to squeeze out some of the water, otherwise the meat filling will have too much moisture, which will affect the dough effect.
