Super juicy raw meat buns

～～When I was preparing the recipe for steamed buns, I was nervous - although I have a dim sum chef certificate, can I really teach you how to make steamed buns? It was not until I drank three bowls of wine and sang "Courage" loudly that I suddenly realized: the joy of food is to try it yourself! After all, homemade steamed buns are about the smell of fireworks, and you are not going to participate in a competition, so why bother? ～～In fact, every time I look at the steamed buns just out of the pot, they are white and plump, and the thin skin and large fillings are full of fresh fragrance. Even the children in the neighborhood chase after me and say they want to learn from me! With the help of this wine and the enthusiasm of the children, I will serve the steaming hot tutorial here~ If it is not perfect, I hope you kitchen friends will bear with me! The recipe made 16.

Ingredients

500g flour
250g water
20g sugar
4 grams of salt
5g yeast
500g minced pork
20g starch
4 grams of salt
3 grams of chicken powder
6 grams of sugar
150g water (I use ginger, onion, and peppercorns in water)
35g soy sauce
10g dark soy sauce
20g oyster sauce
30g scallion oil
30g sesame oil
about 1 gram of white pepper powder

Steps

Prepare the minced meat first and keep it in the refrigerator for later use
Add 150 grams of boiling water to soak the green onions, shredded ginger and Sichuan peppercorns to bring out the aroma. Green peppers will enhance the flavor (not numbing). Wait until it cools naturally before using.
Put the minced meat in a bowl, add salt, chicken powder, sugar, starch, pepper powder in turn, and stir well. Then pour in light soy sauce, dark soy sauce and oyster sauce, and mix well again. Then add ginger and scallion water several times, and stir quickly in the same direction. When the meat filling becomes sticky and firm, and can hold chopsticks firmly without falling, it means that it has been stirred successfully. ~The importance of the chef machine at this time😀
When the meat filling is stirred and becomes sticky and firm, it is time to add the key step of flavor! First pour in the fragrant scallion oil to let the rich scallion fragrance penetrate into the gaps between the meat particles; then pour in the mellow sesame oil, and finally sprinkle with fresh chopped green onions, and quickly stir evenly. Since the filling contains a high amount of liquid, it is recommended to seal it and refrigerate it for more than 2 hours before use. This will not only allow the filling to fully absorb the fragrance, but also make the texture more compact, and it will not be easy to fall apart during wrapping, and the finished product will taste more delicious and firm.
Watching the ingredients blend together and the aroma blooming layer by layer, the aroma alone is enough to make you want to wrap them in dough!
steamed buns steps
Add water, yeast, 450g flour (50g for the dough later), 4g salt and 20g sugar to a mixing bowl. Knead until the dough becomes smooth and fine. Cover with a lid and let it ferment until it doubles in size.
Sprinkle flour evenly on the work surface to prevent the dough from sticking to the surface. Then gently take out the dough from the mixing bucket and knead and press with both hands. As the wrist exerts force rhythmically, the dough gradually becomes more compact, and the small pores hidden inside slowly disappear during repeated kneading, until the surface of the dough is flat and smooth, and feels delicate and elastic.
With your palms facing down, knead and stretch the dough repeatedly until it gradually becomes a long strip. Then use a sharp dough cutter to evenly divide the long strip into small pieces, each weighing about 40 grams.
Take a 40g dough, roll it into a round shape in your palm and flatten it, then use a rolling pin to apply force from the middle of the dough, rotating the dough while rolling. Extend the rolling pin from the inside to the outside along the edge, repeat the operation until the dough is rolled into a small round piece that is slightly thicker in the middle and slightly thinner at the edge. This way, when stuffing, it can hold the filling fully, and the edge is not easy to break and expose the filling, preparing the "outer coat" for delicious buns!
1.Put the dough on the palm of your left hand, scoop a spoonful of filling (adjust the amount according to the size of the dough to avoid overfilling), and pile it in the center of the dough. 2.Start pinching folds: Pinch the edge of the dough with your right thumb and index finger, and start pinching the first fold from the right side, while slightly turning the dough with your left hand. 3.Continuous pinching folds: Whenever you pinch a fold with your right hand, push the dough forward with your thumb (keep the folds even), and rotate with your left hand until the folds are pinched to the end. 4. Sealing and shaping: Finally, pinch the remaining dough to seal it, and gently rotate the bottom of the bun to make the bottom flat to prevent the filling from leaking out.
After wrapping the buns, place them neatly in the steamer, leaving enough space between each one, because the buns will undergo a secondary fermentation and expand to about 1.5 times the original size. Once the fermentation is complete, you can start steaming. After the water boils, turn to medium-high heat and steam for 13 minutes. After turning off the heat, do not open the lid immediately, and simmer for another 3 minutes to allow the buns to fully set. Finally, move the buns to the drying net in time to prevent the bottom from becoming soft due to moisture accumulation and affecting the taste.
The juice inside the buns is about to flow out, and the skin has fully absorbed the gravy. The secret is to stir the meat filling until it is chewy, not only to lock in the juice, but also to make it firm and chewy when eaten, and it will not fall apart at all. Who can resist drooling at this taste!
My bun skin is very unique because I added corn flour. New students should follow my recipe now. When you become the dough "king", you can change it as you like!