Salted egg yolk meat buns
Overview
I only found out from watching our food channel that there is a small steamed bun with salted egg yolk in Shanghai that has become very popular recently. According to reports, it is particularly delicious. I also tried it. I didn’t have jelly and was too lazy to make it, so I just made a big meat bun and tried it separately. I separated the meat and egg yolk. I used salted egg yolk that I pickled myself. The texture is very soft, and it doesn’t have the texture of rustling. It tastes great
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Ingredients
Steps
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Prepare flour
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Dissolve the yeast with 100 grams of warm water
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First mix the yeast water and flour, then add 150 grams of water and knead into a smooth dough. Cover with plastic wrap and ferment
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Ferment until more than 2 times, and the plastic wrap is stuck
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Add salt, cooking wine, and eggs to the minced pork and stir in a clockwise direction until it feels like it can no longer be stirred. Add water and stir again until it becomes sticky
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Then pour in ginger juice
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Add oyster sauce and stir clockwise until it becomes sticky. Take half a spoonful of the filling and put it in the microwave for 30 seconds, then taste it and adjust
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Prepare salted egg yolk
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Press carefully
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After exhausting the air and rounding, divide it into even embryos. Divide a pound of flour into 18 to 19 embryos, cover them with plastic wrap and let them rest for 20 minutes
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Then roll it into a round crust with a thick middle and thin edges
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Add the pork filling first and then add a little salted egg yolk
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Close
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Brush a layer of oil on the steamer, add the prepared steamed buns and let it rest for 20 minutes
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After the water in the steamer boils, add the steamer and steam over medium heat for 20 minutes, then turn off the heat and wait for 5 minutes before turning it on again
