Ingredients ?
Pork (skinned foreleg) 450g
Onion (can be replaced by spring onion, sago, lotus root, water chestnut, etc.) 200g
Ginger and spring onion in water
5g of ginger
5g of green onion
5g of green onion
90~110g of water
Pork stuffing juice bowl:
Sesame oil 1tbsp. (10g)
Oyster sauce 2 tablespoons (20g)
Soy sauce 2 tablespoons (20g)
Salt 1.5 tsp (6g)
Pepper 2 tsp (2g)
Chicken broth powder 2 tsp (2g)
Dough ingredients:
Plain flour 500g
Yeast 6g
Sugar 50g (feel free to reduce the amount of sugar, but add at least 10g of sugar)
Water 260g
Pork Buns (with video. One time fermentation.) The practice of ?
We start by putting the ginger and onion segments into the water and scrunching them to make the ginger and onion water as thick as possible. If you have a food processor, add water to the ginger and onion segments and break them up.
Let the ginger onion soak in the water for about 5 minutes.
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Minute the pork. If you have a meat grinder put it in the grinder don't grind it too much, it will affect the texture.
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Pour all the ingredients in the sauce bowl into the meat mixture and mix well.
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Strain the ginger-scallion water to remove the ginger and scallions, and pour it into the meat mixture in batches. Stir in a circular motion in one direction until all the meat mixture is absorbed and no juices spill out, then add more ginger-scallion water until all the prepared ginger-scallion water has been added.
It is important to note that lean meat can add more ginger-scallion water, while fat meat can add less ginger-scallion water because of its weak water absorption capacity.
You have to observe the condition of the meat mixture, the meat mixture is not very absorbent, do not add ginger and onion water, onion itself also has water.
Stirring until a little strong on the line, too strong will become meatballs.
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Sucked full of ginger and onion water meat filling is very full of water, but no juice overflow.
Cover with plastic wrap and refrigerate the marinade for 15 minutes or more.
Chop the onion and leave for 5 minutes or more.
When you are ready to mix all the ingredients, wring the onions, not too dry. The onions are mixed directly into the meat without any seasoning.
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This time we measured all the dough ingredients.
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Flour add sugar, yeast. Water is poured into the flour in small batches and mixed well. Start kneading the dough.
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Knead the dough like this to reach the state of hand light, basin light, dough light three light, but we are a one-time fermentation of the buns, this state is not good, we still have to continue to knead the dough.
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Keep kneading by hand for more than 10 minutes.
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I used a Bosch Chef 4405 compact unit and kneaded for 15 minutes on 2 speeds.
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The kneaded dough was in great shape.
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Roll the dough into long strips. Sprinkle thin flour on the countertop and cut into 20 small doses.
Please note that you don't need to sprinkle dry flour on the counter when you roll out the dough into long strips, but you must sprinkle some flour underneath when you cut the dosettes, otherwise the dosettes will stick to the counter when you pick them up.
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Part of the desserts that can not be wrapped for the time being, we cover with a semi-dry damp cloth to prevent the dessert skin from drying out.
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Flatten the dosage and start to roll out the bun skin. With your right hand, push from the edge to the center, using a little force as you push toward the center, and not so much as when you come down in the center, to form a thicker bun in the middle and thinner around the circumference.
With your left hand, help turn the bun so that all the edges of the bun are evenly stacked toward the center.
All the buns that are leaking are those that are thin in the center of the skin, and when they ferment, they crack and leak.
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Put the meat filling in the center of the bun skin and start to pinch the folds. The thumb and middle finger of the right hand are on the outer edge of the bun, pinch the bun, pinch a pleat, the middle finger is inserted forward and the thumb again pinch the bun skin and pinch the pleat. The left hand helps turn the bun skin and the left thumb helps stuff the meat. Watch the video.
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When the bun skin is closed, press the flat pleat and insert it forward, bonding with the bun skin in front of you and pulling the bonded opening to all the closures to turn them around and bond them. See video.
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Put cold water in the pot, put the buns raw embryo, cover the pot to ferment.
Now in summer, ferment for 20 minutes, turn on high heat to get on the gas, turn to medium-low heat to steam for 15-20 minutes, turn off the heat, and let it simmer for 3 minutes before you open the lid and take out the buns.
Winter temperatures are low, the pot put a good cold water, buns raw embryo put in, cover the pot, open the lid, open a small fire to heat, feel the pot a little hot, turn off the fire fermentation for more than 30 minutes. The temperature of the water should be controlled within 45 degrees. The temperature of the pot will soon get cold again and then heat up again and turn off the heat to ferment.
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Fermentation time is up, pick up the bun embryo, feel the buns rise a little bigger and lighter. You can open the fire to steam. This depends on the state, the state is not to extend the fermentation time to continue fermentation.
Steamed meat buns, oily and delicious. I'd like to take a bite out of it!
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Tips
1. The amount of water in the dough depends on the absorbency of the flour, the dough is hard, hand kneading, hand kneading, hand touching a little water kneading. Equipment kneading then a little bit of water. Too much water is a disaster.
2. If you have a lot of lean meat, add more cooking oil. Meat buns without oil taste bad.