Fresh meat bun (super tender meat filling, !️ soft and juicy, no tapping water ㊙️ detailed version)

Fresh meat bun is a bun that many people love, the soft bun skin is wrapped in fresh salty juice of the meat filling, after eating a hand has reached into the steamer to prepare to take the second, than eating meat directly is more interesting to buy meat buns in the eyes of many people are not as safe as their own wraps, including me, so learn to eat, you can rest assured at any time This recipe can wrap about 65 grams of buns 11 If there is no kitchen scale friends can put this specific gram according to the proportion, it is for kitchen friends who do not know how to season Copying and pasting is the fastest method, green onions and ginger are necessary These two are the soul of fresh meat buns, and I don't often look at the kitchen This recipe has been more detailed If you have any questions, you can ➕V: niao0409 Please note the kitchen exchange Micro business do not disturb Thank you!!️! !️

Ingredients

Dough

All-purposeflour(Wudeli5stars) 250 g

Warmwater(roomtemperaturewaterinsummer) 120 g

Yeastpowder 2 g

Sugar(topromotefermentation) 3 g

Edibleoil 5 g

Groundpork

Pork 280 g

Salt 2 g

Lightsoysauce 10 g

darksoysauce 7 g

Sugar 3 g

Cornstarch 2 g

Finelychoppedgreenonion 3 g

Mincedginger 3 grams

pepper 1 gram

Cookingoil(hot) 25 grams

Oystersauceorchickenessence(optional) Asmallamount

Cooking Instructions

Warm water in a small bowl (âš ï¸ not too hot, to prevent the yeast from scalding to death, the dough can't get up) add yeast sugar and pour it into the flour after stirring evenly, you can pour it while stirring or pour it all directly (âš ï¸ each flour has different water absorption, if it is dry, you can add a small amount of water, and if it is wet, add a small amount of flour) Finally, knead all the ingredients into a dough by hand, and then add cooking oil to continue kneading until it absorbs into a smooth dough, and then put it in a basin and cover it with plastic wrap or a lid to 2 times the size
The process of dough fermentation, let's prepare the meat filling Fresh meat buns are best to buy pork belly if you want to have a good taste, and if you don't have it, you can buy this kind of fat and thin, too thin to eat will be more chai
Peel the pork (don't throw the skin, keep it for next time to make xiao long bao....) Cut into small cubes and chop into minced meat and put them in a bowl
Add salt, pepper, chopped green onion, minced ginger, light soy sauce, dark soy sauce, corn starch, sugar to the minced meat, then pour hot cooking oil and stir well with chopsticks
Stir the meat filling clockwise with chopsticks, you can stir it for a while, and after the meat filling is strong, it will taste firmer and more tender
Cover with plastic wrap and put in the refrigerator until the dough has risen well Refrigeration can make the meat filling a little harder, the steamed buns will not collapse too much, and it will be easier when wrapping, and the bun filling will not run everywhere
The dough rises to 2 times the size,
Sprinkle the countertop with dry flour Put the leavened dough on it and knead it to exhaust
Roll the vented dough into long strips for easy dispensing
If you don't know how to use your hands, you can also take out a knife and take out one, and cover the rest with plastic wrap to prevent the skin from drying out, I have 11 here, a dough is about 35 grams, which belongs to the size of a medium bag, and if you want to be bigger, you can take about 50 grams, I still like small points, because the dough will also ferment, and the fermentation is just right, too big and slow to cook, and it will hold itself up at one time.....
Roll the dough round After kneading the dough, the skin is more round, and the bun is also beautiful
Flatten the dough with the palm of your hand
When rolling the dough, it must be âš ï¸ thick in the middle and thin at the edges, if you don't roll it while turning, you can roll it with both hands and then continue to roll it, be careful not to work too hard, so the bun skin is too thin, and it won't be interesting to eat... Pat an appropriate amount of dry flour on top of the rolled skin, so that it is not easy to stick to your hands when pinching the folds
Take out the minced meat from the refrigerator and spoon it with a spoon and put it in the middle of the wrapper
Don't wrap the meat filling immediately after putting it, put the palm of your hand into a bowl, and use the bottom of the spoon to compact and press the meat filling to make it easy to pinch the pleats
Wrap the first one, as for pinching the pleats, you need video analysis, and you also need long-term practice, you can pinch the meat filling without leaking if you don't know how to wrap it, just like making dumplings, it's no problem, after all, eat it yourself, and the taste is the most important thing
Wrap one and put it on the steamer lid In the same way, avoid buns Air-drying, I like to use oiled paper If there is no oily paper, you can also use a steamer cloth or brush a layer of oil at the bottom of the steamer Anti-sticking is OK After all the wrapping, stand and wait for the buns to proofing for the second time, the time of the second proofing depends on the temperature, generally about 30 minutes, and the temperature may be high in summer, which may be enough for more than ten minutes, depending on the state of the buns
Steamed steamed buns in a pot with boiling water Steam for 15 minutes Simmer for 5 minutes and then out of the pot If you feel that the buns are not fermented well, you can start steaming in a pot with warm water The process from warm water to boiling water The steamed buns can continue to ferment In winter, it is recommended to steam in a pot with cold water
Eat