Fresh meat buns with shallot

Recipe Recommendations

• meat emulsion a bowl
• chives a
• eggs a
• oyster sauce 20g
• salt a little
• cooking wine 20ml
• chicken essence a little
• flour 500g
• warm water 250g
• corn oil 20ml
• yeast 5g

• salty and fresh
• steamed
• several hours
• ordinary

Steps for Fresh meat buns with shallot

1

Mix the flour, salt, corn oil, and yeast, pour in warm water at about 30 degrees, and use chopsticks to stir the flour into flocculent shape.

2

Knead the flocculent flour into dough, and leave it in a warm place to ferment until twice the size.

3

Knead the fermented dough into a smooth dough, cover with a damp cloth and wake for 15 minutes.

4

Place the meat paste into a container and add the beaten eggs and chopped chives.

5

Add all other seasonings and stir well.

6

Stir the filling in one direction until strong.

7

Rub the awakened dough into long strips and squeeze it into doses of the same size.

8

Take a dose and roll it flat into a dough sheet with a thick middle and thin side, and add the stuffing.

9

Squeeze into steamed buns and place them in a steaming drawer and continue to wakeup for 20 minutes.

10

Steam on cold water over high heat for 15 minutes, turn off the heat, simmer for 5 minutes, and then open the lid.

11

The steaming steamed buns are ready.

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