Homemade Steamed Buns with Fresh Meat, Tender and Juicy, Full of Meaty Flavor
1.
Put in 450 grams of warm water that is not hot, add 5 grams of yeast, and let it sit for about 5 minutes, waiting for the yeast to activate.
2.
Add 750 grams of all-purpose flour and stir with chopsticks until it becomes flocculent.
3.
Knead all the dough into a ball by hand. You don’t need to knead it to be particularly smooth. If it’s hot, let it stand at room temperature for 30 minutes. If it’s cold, you can put it in a closed oven for proofing. Put a bowl of hot water on the side to keep it. Room humidity.
4.
After 30 minutes, knead the dough for about 3 minutes until the surface is smooth.
5.
Let it rest for about an hour and a half to wake up the noodles. The method of waking up is the same as the previous step.
6.
When the noodles are soaked, you can prepare the filling at the same time. Take 400 grams of minced pork and buy the minced pork from the vegetable farm. I chopped it again with a knife. It tastes better.
7.
Add all the seasonings to the minced pork, 3g salt, 20g dark soy sauce, 20g very fresh, 8g white sugar, 8g starch, 6g chopped green onion, 6g minced ginger, 2g white pepper, cooked 40 grams of oil, 6 grams of oyster sauce, 3 grams of sesame oil. Cooked oil is vegetable oil that has been heated and is the oil after cooling. Stir the meat filling clockwise with chopsticks to mix all the ingredients evenly and at the same time make the meat filling sticky. The prepared minced meat can be stored in the refrigerator and taken out when you want to pack it.
8.
After the proofing is completed, the dough should be about 1.5 to 2 times as big. You can dip your fingers in flour and insert it from the middle of the dough without shrinking, and the dough is ready.
9.
Take out the made dough, press and vent it first, then knead it slightly.
10.
Rub into a strip
11.
Divide into each small dose of 60 grams of the same size, which can be divided into almost 20.
12.
Then press and knead each small dose into a small ball, and place it with the smooth side up.
13.
When rolling, the middle is thicker and the outer ring is thinner.
14.
But my package is still pretty ugly, it seems that I need to try more before I package it.
15.
Take out the prepared meat filling and wrap around 25 grams of meat filling. According to the tutorial, the wrapping method is to keep the thumb of the right hand in the first fold, and the index finger of the right hand to continuously squeeze the folds. , The thumb of the left hand presses the mince down at the same time, and at the same time cooperates with the rotating buns.
16.
The stuffed buns can be steamed in the basket. Remember to put enough cold water in the pot first, and put a layer of slightly damp gauze on the basket. If you don't have gauze, you can also take a piece of oiled paper and cut some round holes in the oiled paper as air holes. Put on the buns and wake up for another 40 minutes to an hour or so.
17.
Turn on high heat and steam for 15 minutes, then let it be stuffed for 5 minutes, and it will be ready to cook. Remember to be suffocated for 5 minutes, otherwise the epidermis may shrink.
18.
When steaming, remember not to open the lid, let the steam escape, it will affect the finished product.
19.
Take out the bun slowly, being careful that the bottom of the bun is stained.
20.
Finally out of the pot, I can eat three O(∩_∩)O while it’s hot
21.
Fresh and juicy, fragrant but not greasy, big buns full of meat.
22.
After you can't finish eating, let it cool, put it in a fresh-keeping bag, and freeze it in the refrigerator. If you eat it, steam it with insulated water and the taste will not be bad.
Tips:
1. For fillings, you can also add leeks, shiitake mushrooms, shredded radish, black fungus, fried eggs, etc. Everyone has different tastes and can be made with various ingredients.
2. This formula can make about 20 buns of 60 grams of dough, 25 grams of fillings. Or you can make about 24 buns of 50 grams of dough, 20 grams of fillings. If the steamer at home is small, you can make it smaller.
