Tianjin Goubuli Buns are famous for their long history and unique flavor. According to legend, the founder Gao Guiyou was nicknamed "Dogs Ignore People" because of his upright personality and dedication to the production process, so he had the resounding name of "Dogs Don't Care". Today, I'm going to reveal the secret recipe for a Goubuli bun that is not the most authentic, but it's enough to shine in a specialty snack bar.
First of all, the making of bun wrappers is the foundation. We use 500g of all-purpose flour with 5g of yeast, 6g of baking powder, 4g of sugar, and 250ml of water. After mixing the dry ingredients except water, add water gradually, knead into a smooth dough and let rise for 20 minutes. Divide the dough into 20g pieces, roll it out into a thick crust with four thin sides, and prepare it for the filling.
The making of the bun filling is also exquisite. We use 500g of pork belly, chopped chives, minced ginger, soy sauce, sesame oil, monosodium glutamate, bone stock, and carefully proportioned spice powder. The spice powder is composed of cloves, Sichuan pepper, star anise, cinnamon, coriander seeds, tangerine peel, etc., which are washed and dried and beaten into powder. Add seasonings and stock to the minced meat, stir clockwise until thick, and finally add the green onion and ginger marinated in sesame oil and stir well.
The shaping of buns is an art. Put the adjusted meat filling into the rolled dough, take the skin with your left hand, pinch the edge with your right hand, and fold counterclockwise while turning until the mouth is tightly closed and the bun is formed.
The steaming of the buns is also crucial. Spread gauze moistened with water on the steamer, put the wrapped buns into the steamer, and steam on high heat for 12 minutes. At this time, the bun has a soft skin and fragrant filling, which is the best flavor.
To add flavor, the making of bone stock should not be overlooked. Use 5 catties of pork bones, add 40 catties of water, and boil for 2 hours on low heat to boil out a rich broth and add fresh fragrance to the bun filling.
In practice, there may be some problems. For example, if the bun skin hardens after cooling, a small amount of bread improver can be added to the dough to make the dough softer. As for the production of sesame oil, sesame oil is generally used, and the mixing of minced meat can greatly improve efficiency by using a machine.
The secret ingredient for making this Goubuli bun will allow you to create an unforgettable delicacy in a specialty snack bar. Hopefully, this detailed production process will help your snack business attract more customers and increase your store's reputation and sales. If you have any questions in practice, please feel free to consult.