Fresh meat buns

First, add yeast, baking powder and sugar to 500 grams of dough. These ingredients must not be omitted. Whether the buns rise well or not depends on the ratio of these ingredients.

First add some water to make the flour look like snowflakes. Don't add too much at once.

Add the remaining water and mix into smooth noodles.

At this time, you can make the dough. I have read many bun recipes sent by friends. After making the dough, they like to double the size. Although it is not impossible, the buns at that time cannot be wrapped into beautiful pleats. If the buns are not wrinkled, they are steamed buns. The method I use is to form them first and then ferment them.

The dosage I take is usually about 35 grams, and it doesn’t need to be too big. Small buns are cute.

Then it’s time to roll out the skin, making it thin on the four sides and thick in the middle. The middle needs to be thicker for spreading. If it’s not thick, it will be easy to wear the bottom when stuffed with meat filling.

The last step is to make the buns. I really can’t take a picture of this by myself, so I have to wrap it and take the photo. The wrinkles of the buns must be at least 18 or more. This is the requirement for junior pastry chefs. The wrinkles of the buns must be straight, deep, and consistent. This requires good practice. This is why I mentioned the method of forming first and then fermenting. That's what makes it beautiful.

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