How to make tender and juicy meat buns

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  1. Let’s take a look at the finished buns first.The meatballs are thin in soup and have a nice color.Is it worth it?

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  2. Prepare Igudao Snowflake Wheat Flour, pour it into a large bowl, and add dry Mix the yeast evenly.

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  3. Add water and stir with chopsticks to form cotton wool, and knead into a smooth dough.(You can put it on the chopping board and knead it vigorously for ten minutes until the dough is smooth.) Cover with plastic wrap and let it ferment in a warm place until it is 2.5 minutes old.

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  4. Chop the onion and ginger into small pieces and set aside.

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  5.Wash the meat and mince it.Add light soy sauce, cooking wine, white pepper, salt, sesame oil and sugar and stir evenly in one direction until the meat absorbs the seasonings and becomes sticky.

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  6.Add the chopped green onion and ginger.

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  7. Stir evenly in one direction and the meat filling is ready.

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  8.After about an hour, the risen dough has obviously expanded a lot.

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  9. Take out the dough and flatten it, deflate it, roll it into long strips, and then cut it Use a rolling pin to roll out evenly sized pieces into a bun skin that is thick in the middle and thin on the edges.

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  10.Put an appropriate amount of meat filling in the middle of the bun wrapper.

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  11. Then pinch out the shape of the bun.

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  12.Pinch and seal tightly.After everything is done, cover with plastic wrap and let it rest for 15 minute.

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  13. Add an appropriate amount of water to the pot, and place the steamed bun embryo on the bed Place oil paper on the steamer tray and cover.

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  14. After the steam is boiled over high heat, steam for another 20 minutes and simmer for two seconds minute.(Turn off the heat and simmer for two minutes before opening the lid to prevent the buns from collapsing)

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  15. A delicious fresh meat bun is ready.