The steamed bun recipe that sells 160,000 pieces a day, follow it and you will be a chef

Overview

When your child says to you: Mom, I want to eat steamed buns, do you immediately go out and buy steamed buns with meat mixed with waste cartons? Or should you immediately make a basket of healthy and nutritious meat buns with thin skin and rich fillings for your children? Some parents may say: I don’t know how to knead noodles, knead and fold them, or adjust fillings. These are nothing. In this issue, Little Chef specially invited the chef who specializes in making steamed buns at Gu Liantian Babao Porridge shop, which sells 160,000 steamed buns a day, to teach parents how to make a basket of fresh meat buns that are beautiful in appearance and delicious in taste.

Tags

• staple food
• home cooking
• old man
• breakfast
• flour
• ginger
• green onions
• minced pork
• old soy sauce
• thirteen incense
• warm water
• yeast
• salt
• sesame oil

Ingredients

Steps

1. 1 Place the selected meat (fat to lean ratio 3:7, better taste) in a meat grinder and mince it, add minced onion and ginger, dark soy sauce, thirteen spices, salt, and sesame oil and mix well, then the bun filling is ready.

   

2. 2 Add yeast and warm water to the flour, stir into dough, knead into a smooth dough, and ferment in a warm place until it doubles in volume.

   

3. 3 After the fermented dough is kneaded until the surface is smooth, press it back and forth with a rolling pin 12 times (to make the dough firm).

   

4. 4 After rolling out the dough until the surface is smooth, roll it into a long roll and knead it tightly.

   

5. 5 Knead the long roll into evenly sized dough (35g-38g), sprinkle with a little dry flour, and flatten it with your hands.

   

6. 6 Roll out the dough to a diameter of 8-9cm, thin on the edges and thick in the middle, and fold it in half into a straw hat shape. Hold the rolled out dough with your left hand and add about 30g of dumpling filling.

   

7. 7 Use your right hand to hold the mouth of the bun between your thumb and index finger. Without moving your thumb, lift the edge of the dough bit by bit and wrap it forward in a circle. After the dough is pleated and turned around, the pattern will appear. Finally, pinch the edge with your thumb to close it.

   

8. 8 After the wrapped buns have risen for 15-20 minutes, put them in a steamer and steam them for 15-18 minutes (you can use a steamer at home, boil the water and steam them for 25 minutes)

   

9. 9 In this way, the Gu Liantian fresh meat buns with beautiful shape, thin skin and plenty of stuffing, and shiny skin are ready

   

10. 10 It tastes better when eaten hot!