Homemade Meat Bun
by Wen Xiaojingyi
Favorite
Difficulty
Normal
Time
1h
Serving
3
The best steamed buns I have eaten so far!
1. Mix the milk and yeast and let stand for 5 minutes
2. Add flour and eggs and start kneading
3. Knead to three light, as shown in the picture, hand light and light basin light (as shown in the picture)
4. Cover with plastic wrap and start to ferment
5. You can prepare minced meat when fermenting, I chose a meat grinder
6. Beat into meat (hand chops will taste better)
7. Add all seasonings except chopped green onion
8. Stir until it is strong (it takes about 10 minutes)
9. At this time the dough is also fermented, and it’s enough to ferment to double the size.
10. The fermented dough is taken out and kneaded to exhaust air. This is also a physical exercise.
11. Knead until the dough is cut and there are no pores, as shown in the picture
12. Divide the kneaded dough into appropriate sizes, I cut 40 grams each, and prepare to make buns
13. Put the chopped green onion into the meat that was mixed before, and the chopped green onion must be added at the end.
14. Stir well
15. Take a dough and roll it round, thick in the middle and thin in the periphery
16. Pour in the right amount of minced meat and knead it into a bun
17. As shown in the picture, (not to mention the ugliness of my bag, what can I do, I am also desperate)
18. After everything is wrapped, let it stand for 10 minutes, put it on the pot with hot water, steam for about 15 minutes, and then open the lid after three minutes.
19. Comforting yourself that the delicious steamed buns are not in the pleats.
20. It's really delicious~
21. Except for the ugly appearance, everything else is great
Tips:Worth a try! highly recommended
