Fresh meat buns
Ingredients
- Ginger 4 grams
- Yeast 3g
- Onions 5 grams
- Meat filling: leg meat 300g
- Sugar 15g
- Sugar 5 grams
- Salt 2 grams
- Salt 4 grams
- Light soy sauce 10g
- Water 250 grams
- Cooking wine 8 grams
- Dough: all-purpose flour 500g
Steps
1. Cut the leg meat into small pieces, add onions, ginger, cooking wine, and grind into mince with a meat grinder.
2. Add salt, light soy sauce, and sugar and stir clockwise with chopsticks. While stirring, add water in small amounts in small portions and stir. Stir the meat filling vigorously and put it in the refrigerator for later use. The buns will be made from this meat filling. There is soup when you bite into it.
3. First put the liquid in the bread bucket, place the salt and sugar diagonally, pour in the flour, make a small hole, add the dry yeast, then cover it with flour, and start the kneading function of the bread machine Knead the dough into a smooth dough, place it in a container, cover it with plastic wrap, and leave it in a warm place to ferment.
4. Ferment until doubled in size. How to judge whether fermentation is in place: Dip your index finger into a little flour and poke a hole in the middle of the dough. If it does not shrink back, it means it is fermented. If it shrinks immediately, it will continue to ferment for a while. If the hole collapses, it means it has risen. Reduce the time next time.
5. Divide the fermented dough into 21 doughs of even size. Each piece of dough I have is about 38 grams.
6. Sprinkle a little flour on the chopping board, cover the dough with plastic wrap and let it rest for 15 minutes.
7. Use a rolling pin to roll the dough into a round shape with thin edges and a slightly thicker middle.
8. Place the meat filling in the middle of the dough sheet.
9. Start pleating from one end of the dough, and finally pinch it tightly, so that the bun is ready. Once you practice the folding method of making buns, you will be able to do it. You can also watch online videos as a reference.
10. Line the steamer with oil paper or gauze, and place the wrapped buns on the oil paper. Leave a certain distance between the buns. The buns will become larger during the steaming process.
11. Pour half a pot of water into the pot, put the steamer on and cover it, and let it rise for 15 minutes. Note that there is no fire at this time.
12. Turn on high heat and steam for 15 minutes. The water in the large pot is boiling. When the heat comes up, turn to medium heat. The buns will be easy to step on during the whole process. Do not uncover the lid after turning off the heat. Let it simmer for five minutes before uncovering the lid.
13. It is much larger than before steaming, so be sure to leave some space.
14. The steamed buns freshly baked are delicious.
15. Take a bite and the soup will come out.
16. My son ate four of them in one go, muttering about how delicious they were just out of the pot.
17. Finished product picture.
18. Finished product picture.
Tips
- The filling of the steamed buns can be a little salty, so that it does not feel bland when eaten with the steamed buns outside;;
- You can use your favorite food for the filling, and you can add some vegetables, such as shepherd's purse, leeks, mushrooms,,,, meat and vegetables for a balanced nutrition ;
- When kneading, reserve a small amount of liquid and add more depending on the condition of the dough. It is normal for your hands to be a little sticky when shaping and rolling out. Dip in a little hand powder. That’s it.
