Fresh meat buns
For breakfast I like to eat two meat buns with a cup of soy milk. The bun that has just come out of the basket is fragrant and fragrant, and when you bite open the soft bun skin, you can see the full meat filling, the bun is still the most favorite meat filling, whether it is sprout meat foam or fresh meat buns, as long as there is meat, it is delicious.
Fresh meat bun is the most classic and the most traditional bun, with fat and lean pork belly minced filling, add a variety of seasonings, wrapped in the skin of the bun, and then steamed in the pot, the surprise of eating into the mouth is irreplaceable, and the bun bought is a different experience.
Today let's take a look at how to make the classic fresh meat buns, the family version of the delicious fresh meat buns, you deserve it
Required documents
Bun skin part
Medium gluten powder: 250g
Caster sugar: 8 g
Yeast: 2 g
Purified water: 125g
Coconut oil: 5 g
Fresh meat filling part
Pork belly filling: 250g
Chives: A handful
Salt: 4 g
Thirteen scents: 2.5 g
Sesame oil: 5 g
Raw soy sauce: 5 g
Dark drawer: 1.5g
Ginger grains: 5 g
Peppercorns: to taste
Chicken essence: 3 g
Oyster sauce: 2.5 g
Egg whites: 1 pcs
Production steps
1. First make the bun skin, add yeast, caster sugar and purified water to the container and mix well;
2. Add to the medium gluten flour several times and stir with chopsticks to form a dough floc;
3. Knead the dough by hand until the surface is smooth, then add coconut oil and continue kneading until the coconut oil absorbs;
4. Seal the rolled dough and put it in the waking box for 30 minutes at 35 °C;
5. Make fresh meat filling during the awakening process, add cooking wine to the pork belly filling, and stir well;
6. Soak the peppercorns in warm hot water for 20 minutes, then filter out the peppercorns, and stir well while adding a small amount of pepper to the meat filling several times; (Do not add too much peppercorn water)
7. After stirring well, then add egg whites and stir well, then add salt, thirteen spices, soy sauce, soy sauce, ginger grains, chicken essence, oyster sauce, sesame oil and stir well, and finally add chives on the surface without stirring;
8. Roll out, fold, roll out, fold again, repeat several times, and then wrap in a circle, divided into small doughs of about 25g in size;
9. Divide the small dough with the method of rolling out the dumpling skin, wrap in an appropriate amount of fresh meat filling, cooperate with both hands, and pinch out the pleats with the thumb to round;
10. Put the wrapped bun into the steamer basket and put it into the waking box at 35 °C for 30 minutes;
11. Wake up the bun and open the water pot, steam on high heat for 12 minutes, then turn off the heat and simmer for 2 minutes before uncovering, and the fresh meat bun will be ready
The buns made in this way are the right size, one person eats two or three just right, and the dough is fluffy and soft meat filling is delicious, not only can be used as breakfast, dinner steamed on a cage and then accompanied by a bowl of porridge and a plate of pickles, can be very delicious to improve the taste, summer so eat ba shi very good.