Meat buns generally need to be steamed for about 25 minutes to be cooked.

Specifically, according to the degree of fermentation of the buns to distinguish:

1, such as the meat buns are not the second fermentation, you need to cold water in the pot without fire fermentation for 15 minutes, and then turn on the heat to steam for 25 minutes that is cooked. Because meat buns are different from vegetable buns, the meat itself is raw meat is very difficult to cook, if there is no fermentation in place directly into the pot, regardless of cold water and hot water steaming, buns are easy to small and hard, inside the meat will also be hard because of the outer skin hard and difficult to steam, so you need to be cold water in the pot first fermentation after the fire steam.

2, such as the second fermentation of meat buns in place, you can boil the water in the pot and steam 20 minutes, turn off the fire and simmer for 5 minutes that is cooked. Because the buns have been fermented in place, so the pores are relatively more, this time the hot water under the pot of fire steaming, can be very good to bring the steam into the buns inside, but also can be steamed meat, so the steam time can be relatively less than 5 minutes, but in order to ensure that the buns are fully cooked, it is recommended to simmer for 5 minutes and then eat better.

Making meat buns filling method

Buns meat filling recipe: 500 grams of pork thighs, 10 ml of soy sauce, pepper water 8 ml, 3 grams of chicken essence, monosodium glutamate (MSG) 2 grams of sugar 5 grams of wine 5 ml of cooking wine, ginger 10 grams of cooking oil 20 grams of the above spices 3 grams of powdered salt, mixing can be evenly.

Baozi practice:

Ingredients: 1 catty of flour, 3 grams of yeast, 20ml of pure milk (can be replaced by 3 grams of sugar), 200 grams of water.

Practice:

1, all of the above ingredients are stirred well, the surface of the dough kneaded smooth, wrapped in plastic wrap, about 1 hour or so the dough will be fermented.

2, the good meat filling in the buns, wrapped buns, put in the steamer, fermentation for another 10 minutes, turn on the heat to steam for 15-20 minutes, and then turn off the fire, do not open the lid, after 5 minutes to open, the buns can be loaded on the plate on the table.

Notes:

2, the recipe for meat filling, you can add 30 grams of parsnips or other vegetables, steamed meat buns are also very tasty.

3, pig hind leg meat choose 7 points of lean 3 points of fat, eat not greasy, taste is also the best, everyone loves to eat.

4, summer fermentation time should never exceed 2 hours, easy to cause the surface sour.