Chinese Food
The best meat bun filling. No one
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Record the process of making meat buns yesterday. The filling is improved according to the recipe in the kitchen. The taste of the finished product is comparable to that of Shanghai's rich meat bun. In the future, it can also be used to make fresh meat moon cakes. There is no process map, because it is not needed.
Cooking ingredients
Cooking Steps
Step1:Except for water, all other meat fillings are mixed together. Stir in the same direction. Stir continuously for more than 20 minutes. Add water in several times until the meat paste is fully sticky. The meat fillings have bright lines. Refrigerate for 1 hour.
Step2:First melt the yeast with warm water. Pour the foreskin material into the toaster. Pour the yeast water into it. Choose the procedure of dumpling skin. After kneading into smooth dough, cover with plastic film and put it into warm place for fermentation. After 12 hours, the dough will double. Put it into the bread machine again. Choose the procedure of dumpling skin and knead it into smooth dough again.
Step3:Take out the dough. Knead the dough on the pressing board and cut it into 20 equal parts. Cover with plastic wrap and relax for 10 minutes. Use a rolling pin to roll the dough into a thin, middle thick bun skin around. Put some meat stuffing in.
Step4:Put the steamed buns into the steaming plate. Ferment them in the pot with hot water for two times. After about 30 minutes, the buns will be twice the size of the original ones. You can steam them in high heat. Turn the water on to medium heat. Turn off the heat 15 minutes later. Open the lid after 10 minutes.
Cooking tips:Meat filling can also be used for fresh meat moon cakes. There are skills in making delicious dishes.
