Master these little tips to ensure that all the buns are tender, juicy and not greasy. Even my picky eater Dabao can eat three in one sitting. Let’s take a look at the specific methods.

Meat stuffed buns

Ingredients: meat stuffing, flour, onions, ginger, garlic, pepper, star anise, light soy sauce, dark soy sauce, oyster sauce, salt, pepper, thirteen spices , chicken essence, sugar, yeast, oil

Step 1: Pour the prepared 400 grams of flour, 3 grams of yeast, and 4 grams of white sugar into a basin and mix well. Add warm water and stir with chopsticks. Flocculate, then slowly knead the dough together to form a smooth dough, cover with a lid and ferment until doubled in size.

Step 2: Prepare a bowl, cut the green onion into sections, pat the ginger, put the peppercorns and star anise into the bowl, pour an appropriate amount of warm water and soak for 20 minutes. Prepare chopped green onions and ginger for later use.

Step 3: Put the prepared 500 grams of meat filling into a bowl, pour 2 tablespoons of the soaked onion, ginger and aniseed water into it, stir evenly, and let the meat filling absorb the water. , total *** added 3 times.

Step 4: After the meat filling is filled with water, add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, half a spoon of thirteen spices, an appropriate amount of salt, chicken essence, pepper, and minced green onions. , ginger and stir evenly.

Step 5: Pour an appropriate amount of oil into the pot and heat it up. Pour it into the mixed meat filling. Stir evenly and put it in the refrigerator for half an hour. Freezing is for making buns. Good package. (You can also add some of your favorite vegetables after freezing for half an hour)

Step 6: Sprinkle flour on the chopping board, knead and deflate the fermented dough, roll it into long strips, and divide it into Small doses in equal parts. Take a piece of dough, roll it into a ball and flatten it, add the prepared fillings and wrap it into a bun.

Step 7: After the buns are wrapped, place them on the grate and let them rise again. During this rising process, be sure to prepare a piece of gauze, wet the gauze and wring it out, and cover it with the wrapped buns. on the buns to prevent moisture from evaporating.

Step 8: Pour water into the pot and bring to a boil. Put the buns that have risen twice in the pot. Steam over high heat for 25 minutes. Turn off the heat. Don’t be in a hurry to open the lid and simmer for another 4-5 minutes before opening the pot. , let the heat in the pot dissipate naturally, and the white, fat, soft and juicy buns will be steamed.