Tools/Ingredients
Ingredients
300g of flour, 150g of water, 3g of yeast. (If you like sweet you can add 15g of sugar)
Filling
150g of pork, 120g of spring onion and ginger water, 5g of salt, 5g of sugar, a little pepper, 5g of dark soy sauce.
Serving size 12
Methods/Steps
Put the meat mixture (30% fat and 70% lean) into a container
Fresh Pork Buns
Spring onion and ginger water is added to the meat mixture a few times (10 grams of green onion and 5 grams of chopped ginger plus 105 grams of water with a blender)
Fresh Pork Buns
Pour in the other seasoning and 5g of chopped green onion
Methods of Meat Buns
Mix well (put the meat mixture in the fridge)
Methods of Meat Buns
Knead the flour, water, yeast (sugar) and make a dough and let it ferment until it doubles in size
Methods of Meat Buns
Divide the dough into 12 portions
Methods of Meat Buns
Meat Buns
Meat Buns
Meat Buns
Methods of Meat Buns
Press the dumplings flat (thicker in the center, thinner on the sides)
Fresh Meat Buns Directions
Pack in the pork filling
Fresh Meat Buns Directions
Wrap the pork filling
Fresh Meat Buns Directions
Place them on an oiled steamer basket (or silicone paper underneath) and let them ferment for 30 minutes or so at 30 degrees Celsius. Steam the buns in cold water for about 18 minutes, and open the lid three minutes after turning off the heat.
How to Make Fresh Meat Buns
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Note
1, the dough for the buns can be made a little softer. It will be fluffier when steamed.
2, after adding water to the pork, put it in the refrigerator to chill, the bun will be good to wrap.