Bun Skin

Plain Flour 500g

Water 300ml

Yeast 5g

Sugar 1.7g

Filling

Crab 3 pcs (3 taels/pc, about 170g of crabmeat can be taken)

Pork 230g (3/3 fat, 7/3 lean)

Water chestnut 34g

Scallion 33g

Ginger 33g

Sesame oil 17g

Soy sauce 8.5g

Material wine 8.5g

Sugar 8.5g

Salt 8.5g

Black pepper a pinch

Egg white an

Crab meat buns

Peel out all the crab meat and set aside. Great patience is required here! Patience! Patience! It's important to say it three times!

Minute all the ingredients for the filling, pour them into a large bowl and mix them clockwise, the egg whites are for the strength. Just until you feel the filling become sticky and strong.

Heat 300ml of water to about 37-40 degrees, slightly warmer than body temperature to the touch. Pour in the sugar, stir in the yeast with a spoon and leave to stand for 15 minutes until a froth rises to the surface. This method can test the activity of the yeast to avoid fermentation failure.

Pour the liquid from step 2 into the flour and form a smooth dough, knead it for a longer time for a better texture~

Take 40g of dough and roll it out into a 3-4mm thick bun skin, then take about 25g of the inner filling to make a bun.

The next step is to ferment, now the room temperature is low, I am using the oven to ferment. Add water to a baking tray and place it on the bottom shelf of the oven. Place the buns on a paper-lined baking sheet and put it on the top shelf of the oven. Turn the temperature up and down to 37-40 degrees and ferment until 1.5 times their size. This process takes about an hour.

Bring the water to a boil in a steamer, leaving a proper gap between the buns as they get bigger during the steaming process. Steam for 15 minutes, smothered for 3 minutes immediately out of the pot, smothered for a long time will lead to the collapse of the buns.

Eat!