Delicious meat buns

Put 300g all-purpose flour and 100g cornstarch into a bowl and mix evenly

Put 300g all-purpose flour and 100g cornstarch into a bowl and mix evenly

After letting it sit for 3 minutes, slowly pour the yeast water into the flour and stir it into snowflakes with chopsticks.

Pour the snowflake-shaped flour on the chopping board and knead it smooth with your hands. After kneading for 10 minutes, add 15g of corn oil and continue kneading until the corn oil is completely integrated into the dough. The kneaded flour becomes round and then placed in a basin and covered with a lid to ferment.

While waiting for fermentation, let’s make the meat filling. Cut 400g pork belly, 1 carrot, and 10 fresh mushrooms into pieces

Then put them into a meat grinder and mince them separately. If you don’t have a meat grinder, you can chop it by hand. I think the hand-made meat filling is more delicious. Since I am lazy and don’t have a kitchen knife and it is not sharp, I have to ask a meat grinder to do it for me.

Add 1 tbsp peanut oil, 1 tbsp soy sauce, 1 tbsp abalone juice, 1 tsp Zhuhou sauce, and 1 tsp salt to the stirred stuffing. Mix well with chopsticks and beat vigorously. At this time, check the fermentation level of the flour. When I made the meat filling, the flour has not fermented to double in size, so I still have time, so I put the meat filling in the refrigerator, so that the filling will be better packed.

Mixed meat filling

The dough has fermented and doubled in size. Use your hands to lift up the inside into a honeycomb shape. Take it out and continue kneading it into a smooth dough. Knead for about 5 minutes. The purpose is to remove the air from the flour so that the wrapped buns have a better texture and the surface is relatively smooth.

Divide the dough into two parts, roll into long strips and cut into equal parts

Take one portion and flatten it, use a rolling pin to roll it into a slightly thicker middle and thinner edge

Wrap in meat filling

Pinch pleats to close

Put the wrapped raw embryo into the steamer

Second fermentation for 15 minutes, steam over high heat for 15 minutes, turn off the heat and wait 3-5 minutes before opening the lid

Take out the bun, it’s so white and fat, haha

The skin is thin and the meat is tender and juicy

There is some meat filling left, and some dumpling wrappers left over from the day before. I just used them to make a few dumplings. I put them in the refrigerator and cook them when I want to eat them

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