Beef buns with onions
Overview
Meat buns are a delicacy that every carnivore can’t resist. When I was a kid, eating my mother's meat buns with a bowl of fragrant millet porridge made me full of energy all day long. Now that I am a mother, I also prepare a delicious breakfast for my baby, so that he will be full of energy and grow up quickly!
Tags
Ingredients
Steps
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Prepare the ingredients: mix beef and pork 1:1, season with soy sauce and salt and marinate for a while
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Warm water (about 50 degrees), add baking powder and dissolve it. Add flour 4-5 times and stir with chopsticks until the flour becomes lumpy and there is no dry dough on the bottom of the pot. Knead it with your hands into a slightly sticky dough. Let it rest for half an hour and knead twice evenly. Cover and ferment.
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While the dough is rising, continue processing the filling. Chop the onion and minced ginger, add to the meat filling, mix well and marinate for 15 minutes, then add the peppercorn oil.
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The prepared fillings can be placed in the refrigerator to keep them fresh. Wait for the dough to ferment.
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When the dough has doubled in size, mix baking soda and an appropriate amount of dry flour on a chopping board, and knead the fermented dough until the dry flour is completely integrated with it to remove the sour smell of fermentation. Divide the dough into equal-sized pieces and shape into a slightly thick round crust in the middle.
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Add an appropriate amount of filling and fold it (beginners add less filling)
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Put the finished product into the steamer and let it rest for about 20 minutes (cover the lid to let it rest). Turn on medium-low heat and time the pot for 15 minutes.
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When the fragrant meat buns come out of the pan, you need to move quickly and put them on the plate immediately otherwise they will stick.
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It tastes even better with garlic sauce