Fancy meat buns
flour 320g | Pork 400g |
Yeast 3 grams | Green onions 3 roots |
Ginger 1 block | Oyster sauce 2 scoops |
Light soy sauce 2 scoops | Thirteen Incense 1 scoop |
Edible oil Adequate spoon | Salt A little |
Warm water 160g | Onion and ginger water 1 small bowl |
Pumpkin Pie Puree A little |
Step 1
Add flour to warm water and stir into dough, knead into a smooth dough, cover with plastic wrap and ferment until doubled in size. Add a little pumpkin puree to 20 flour and make a small dough, ferment until doubled in sizeStep 2
Add oil, light soy sauce, oyster sauce, thirteen spices, and salt to the meat filling and stir in one direction. Add the green onion and ginger water three times and stir until the meat filling is thick. Add the chopped green onion and stir evenly.Step 3
Deflate the fermented dough and knead it smooth, roll it into a long strip and divide it into 8 equal parts, flatten and roll it into a thick-centered and thin-edged bun skin.Step 4
Take the bun wrapper and put the stuffing in it, just like making a bun, close it and pinch it tightlyStep 5
Wrap it with the pinch edge facing downwards, and use a mold knife to press out the pattern from bottom to top.Step 6
FinishStep 7
Roll out the pumpkin dough into thin sheets and use a mold to press out florets.Step 8
Put a little water on the top of the bun, put the flowers on it, and then press the head of the chopsticks towards the center of the flower. Cooking tips for fancy meat buns