Recipe: The dough ingredients are 1000 grams of flour, 5 grams of Angel low-sugar yeast, 4 grams of edible alkali and 480 ml of water (depending on the water absorption of the flour). The stuffing ingredients are 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 62.5 grams of clean green onions, and 60 grams of sesame oil.

The production method is:

The fat and leanness of the pork are matched in 3:7. Remove the cartilage and bone residue from the meat, and use a large-eye grate to mash or chop the meat into dices of varying sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to taste it (to adjust the saltiness), and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it in small amounts at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after applying the soy sauce. It is better to put it in the refrigerator for a while. If you have a stuffing mixer to mix the stuffing, you don’t need to stop after applying the soy sauce to the meat, just add the water immediately. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly.

After making the dough, divide it into 20g portions.

Roll the dough evenly and round, press the rolling pin with both hands and push it flatly, push it to the beginning and pull it to the end, use even force, and roll it out into a uniform thickness, appropriate size, and a diameter of 8.5 cm. Round leather.

Put the skin with your left hand, add 15 grams of stuffing with your right hand, and make 15 to 16 pleats. When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it tightly, do not open the mouth, do not push the top, and there will be no lumps on the mouth of the bun.

The buns are steamed in a drawer. It usually takes 4 to 5 minutes to use boiler hard gas; 5 minutes to use bituminous coal to steam the stove; to use household briquette fire, the fire is strong and the water is boiling when the drawer is put on, and it takes 6 minutes to fully steam. If it is over-steamed, it will become full and deflated, and it will leak oil. It looks good but doesn’t taste good; if it’s not heated enough, it will become sticky and cannot be eaten. This pastry is filled with water and half-risen. Tender and fragrant.

Tianjin people have a proverb: "If you don't try Goubuli steamed buns in Tianjin, you have never been to Tianjin."

Goubuli means: Goubuli steamed buns. Goubuli originated in Tianjin. Goubuli steamed buns are a nationally famous traditional snack of the Han nationality in Tianjin. It is the first of the "Three Wonders of Tianjin" and one of the time-honored brands in China.

Founded in 1858 AD during the Xianfeng period of the Qing Dynasty, after nearly 150 years of reform and development, Goubuli has now become a large hotel, medium-sized restaurant, stall-style restaurant, fast food, breakfast, and breakfast. , quick-frozen food production, commodity retail, logistics trade and cooking schools, as well as a group company with more than 70 franchise chain enterprises at home and abroad.

Goubuli has been recognized as a well-known trademark in China by the National Trademark Office, Goubuli Baozi Food Group Co., Ltd. has been recognized as a Chinese commercial brand enterprise, and Goubuli steamed buns have been recognized as an international famous product by the Chinese Food Award, Tianjin City famous brand products. A factory has been built and produced in Beichen Development Zone, Tianjin.

Features of Goubuli steamed buns:

Three delicacies buns, pork buns, seafood pot, steamed buns, vegetarian buns, sauced meat buns, and three delicacies buns.

The buns are filled with refined meat, ginger, soy sauce, sesame oil, monosodium glutamate, pork rib soup, etc. The buns made must not lose shape, fall off the bottom, or leak oil, and should be in the shape of a chrysanthemum. It is characterized by well-selected ingredients, thin skin, large fillings, mellow taste, tender and delicious, fat but not greasy.