Bite by bite of fresh meat buns

Cooking Instructions

1. 500 grams of all-purpose flour into a basin, add baking powder, mix well, open a nest,
   aluminum-free baking powder, 3 grams in summer, 5 grams
   in winter (baking powder can be left out, you can add if you like the taste of the bakery, don't like it),
   the water temperature is 20-25 degrees in summer, and the water temperature is about
   30-35 degrees in winter, and add sugar and dry yeast to warm
   water, because the water absorption rate of flour is different
   The amount of water is 290-300-320 grams, and it is possible that
   the dough is well and soft

   

2. Today, the dough is made at room temperature of about
   23 degrees Celsius, put it in the crisper box, cover it, and let it rise at
   room temperature for about
   60 minutes (it should be fermented in a warm environment in winter)

   

3. Wash the shallots and set aside
   , the amount of green onions can be large or small
   , according to your preference:
   1 kg of meat with 1-2-3 two green onions ️

   

4. Take about 20-25 grams of ginger, a few sections of green onions, 1-2 grams âž• of dried peppercorns, about
   150 grams of cold boiled water, crush
   them with a food processor or wall breaker, and then filter out the green onion and ginger water for later use

   

5. 
   Fat, three, thin, seven front leg meat ground into meat filling, do not beat into meat puree, to have granular meat foam, it is best to
   add salt, sugar, pepper, oyster sauce, light soy sauce, dark soy sauce, chicken powder or other seasonings
   to enhance freshness (the store sells generally add chicken essence, monosodium glutamate, umami treasure, aftertaste powder, etc., students choose as appropriate)
   ⚠️ The dosage of various seasonings is for reference
   onlyDifferent brands of soy sauce oyster sauce have different saltiness, so
   adjust the amount of seasoning according to your taste!

   

6. Stir the
   meat vigorously in one direction, slowly add the green onion and ginger water
   several times while stirring, if there is a kitchen machine or bread machine to stir, it is the most labor-saving
   , and it is more laborious to stir manually, and
   you have to stir for a while

   

7. Stirred meat will be vigorously held together and the
   stirred meat filling will be refrigerated in the refrigerator for later use
   (it is best to put it in the refrigerator at 0 degrees Celsius)

   

8. An hour later, the dough has fermented to 1.5 times the size of the dough inside the
   small honeycomb state
   can be used (in winter, the room temperature is low, put it in a warm place, in summer, room temperature, pay attention to the time, do not send the
   dough to about 1.5 times
   , if it is too much, the large honeycomb state, there will be a sour taste
   , if you accidentally send it, you can adjust a little alkaline water, dip it in alkaline water by hand, and knead the dough)

   

9. After the dough is vented, cut into pieces, knead into strips, and then cut into small pieces, about 15 grams,
   
   cover with plastic wrap, and let it rise for a few minutes

   

10. 
    Sprinkle chopped green onions on top of the meat filling when you're ready to start making steamed buns, and dip some chopped green onions when you don't stir
    the buns

    

11. Take a dough without rolling the
    dough is very soft, just use your fingers to pinch the dough around it
    thin and pinch it open (the dough is thin on all sides and thick in the middle, and the same is true for kneading the dough)

    

12. Fill with meat filling
    , I have about 15 grams of skin, and the filling is also about
    15 grams (novice students don't need to be greedy, less stuffing is better)

    

13. The dough is very soft, just wrap it up on the side,
    don't look good, just
    wrap it tightly, and focus on a speed bag

    

14. Wrap the small bun
    and cover the steamer lid Proofing at room temperature for about
    ⚠️ 15-25 minutes, the proofing time is not fixed, it depends on the state of
    the bun (in winter, it is proofed by hot water)

    

15. After steaming on the steamer, put on the proofed buns and steam
    them over medium heat for 9-10 minutes, turn off the heat
    and simmer for 1-2 minutes, then open the lid and take it out

    

16. Small buns with soft skin and fresh filling,
    one bite at a time~~ I can show off 15!

    

17. If you don't like to eat green onions, give it a pure meat filling without green onions!

    

18. Then come to a tofu filling
    , this stuffing is salty, fresh, spicy,
    and flavorful, cut a piece of old tofu, add
    minced mustard, a spoonful of salt, a spoonful of sugar, a little fresh and spicy powder, mix well
    , then put the chili powder and chopped
    green onions, and finally burn a little hot oil, pour it on, and pour the
    oil at a temperature of 180-200 degrees

    

19. After pouring the oil, mix well
    (chicken essence, monosodium glutamate and other seasonings can be added according to your own taste)

    

20. ～～

    

21. I took a picture of the cabbage bun ~~