Fresh meat buns (single fermentation method)

Method

1. 01

   Step 1

   Chop the scallions and ginger, add water and put them into a food processor, then blend into scallion and ginger water.

   

2. 02

   Step 2

   Mince the pork and put it in a container. The minced pork should be minced quite finely. Add the scallions, ginger, and water to the minced pork in three or four batches.

   

3. 03

   Step 3

   Each time you add scallion and ginger water, stir the meat filling clockwise with chopsticks until it becomes firm before adding the next batch of scallion and ginger water.

   

4. 04

   Step 4

   Add salt, chicken bouillon, pepper, and dark soy sauce and mix well.

   

5. 05

   Step 5

   Finely chop the scallions and add them to the minced meat. Mix well, cover with plastic wrap, and refrigerate until ready to use.

   

6. 06

   Step 6

   Mix all-purpose flour, sugar, baking powder, and yeast evenly. Add warm water and knead thoroughly. Cover with a damp cloth and let it rise 10 5 .

   

7. 07

   Step 7

   Knead the dough until smooth, divide it into evenly sized portions, flatten each portion with your palm, and then roll it out with a rolling pin into a thin pancake with a thicker center and thinner edges.

   

8. 08

   Step 8

   Take a piece of dough, put in an appropriate amount of meat filling, and hold the bottom with your left hand.

   

9. 09

   Step 9

   Use your right thumb and forefinger to pinch the edges to create pleats until the opening is closed.

   

10. 10

    Step 10

    Wrap all the buns using the method described above.

    

11. 11

    Step 11

    Place the raw buns in a steamer and let them ferment in a warm place. Once the buns have increased in size significantly, steam them in a steamer over high heat for ten minutes after the water boils.

    

12. 12

    Step 12

    Although it only used one fermentation, the surface of the buns was still smooth, white and soft. You can give it a try!

    

13. 13

    Step 13

    Finished product photo.