Fresh meat big bun
By WestleyBlock
It's been a long time since I had eaten a big bag of fresh meat, and my daughter has been muttering in my ear that she wants to eat fresh meat steamed buns. After asking a friend, I bought baking powder, so dough fermentation started my first experience of making steamed buns. Hahaha! I didn't expect it to look like this when it came out. After taking a quick bite out of the pot, the juice inside will flow out, and the taste of the long-lost meat buns will come back.
Recipe Recommendations
- meat emulsion 500 grams
- medium-gluten flour 500 grams
- green onions 1 piece
- yeast 5 grams
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- salad oil 1 tablespoon
- salt appropriate amount
- bitter taste
- steamed
- ten minutes
- ordinary
Steps for Fresh meat big bun
1
Dissolve the yeast in 220 grams of warm water, stir well and let stand for a while. (Don't let the warm water exceed 40 degrees, try it with your hands, just a little colder than your hands)
2
Pour the water with dissolved yeast into the flour, and stir with chopsticks into slices.
3
Sprinkle some flour on the cutting board, place the batter on top and knead for about 15- 20 minutes, until the dough is smooth. Next, place the dough in a bowl, cover with a damp cloth to ferment.
4
While the dough is leavening, make steamed buns filling. Put the meat paste into a large bowl, then cut the onions into pieces, put it into the meat paste, then add cooking wine, soy sauce, salad oil, salt and a small amount of water in turn, then use chopsticks to stir the meat paste until it is stirred until it is stirred. Move, size the meat paste.
5
At a temperature of 25 degrees for about 1 hour, when the dough has fermented to twice its original size, continue to place it on the chopping board and knead it, let the air inside escape, and then simmer for another 15 minutes.
6
Then knead the dough again and knead it into long strips, cut the dough one by one, and roll the dough into round skins with a rolling pin.
7
Put the meat in the dough and fold it in circles.
8
After wrapping them into buns, you can put them into the plate one by one. (It's best to put it on a steaming rack. I don't have a steaming rack at home in Germany, so I can only put it on a plate and steam under water)
9
Put cold water in the pan, then put the plate with the steamed buns in the pan. After boiling over high heat, steam over medium heat for 15- 20 minutes, and the fragrant meat buns can be baked.Fresh meat big bun Make Tips
1. Add water little by little when kneading, don't add too much at once, otherwise the flour will be too thin and sticky. 2. I put the flour next to the heater to ferment, so the fermentation was completed in 40 minutes. Depending on whether the flour has been fermented, you can also poke a hole in the dough. If the hole does not retract, it means that the flour has been fermented. 3. Leave more space between the buns when steaming, because the buns will ferment again and become bigger during the steaming process. Because I left too little space, the skin between the two buns stuck to everything.