Fresh meat buns
Overview
I remember the steamed buns I ate when I was a kid. They were very soft, chewy, and had a strong aroma of sweet wine, which left people with endless aftertaste. Coupled with its large size and generous portion, one is quite filling. It’s endlessly memorable... Feifei also made fresh meat buns today, which were very delicious😋
Tags
Ingredients
Steps
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First put water and sugar into the bread machine, then add flour. Make a hole in the middle of the flour and add yeast, cover it, and select fermentation program 1:30 minutes.
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The fermented dough has formed into a honeycomb shape and is ready to rise.
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Take out the exhaust and roll it into a ball, cover it with plastic wrap and let it sit for ten minutes,
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At this time, make the stuffing. Add 100g of water into the meat stuffing in three batches and stir evenly in one direction. (The stuffing should be 30-70% fat and lean meat.)
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Add sesame oil, soy sauce, sweet noodle sauce, stir in one direction until evenly mixed,
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Add bean paste and stir evenly in one direction,
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Add minced green onions and minced ginger in one direction, stir evenly, and set aside
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Knead the dough, cut the dough in half,
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Take a piece, roll it into long strips, cut into small sections,
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Take a small section and roll it into a round shape with a rolling pin
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Then roll out the dough on the edge into a slightly thicker middle and thinner edge. Do all the steps in sequence,
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Use a spoon to scoop out a spoonful of stuffing, wrap it well,
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Wrap everything in order, put it in the steamer, leave a gap between the buns, and ferment for the second time. The buns will become obviously larger. Steam them in cold water for about 20 minutes. After steaming, simmer for 3 minutes.
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The fragrant steamed buns are on the table,
