Air-dried sausage bun

High-gluten flour 250g, 1 egg white, 250g cold water, 5g yeast, 3g salt. Knead into a smooth dough and let it rest covered.

Cut the Harbin Qiulin air-dried sausage, which was bought at great expense, into small cubes.

Minced the meat into filling. Add 2 small spoons of salt, 2 spoons of cooking wine, 2 spoons of soy sauce, and 1 small spoon of thirteen-spice powder.

Highlight the key point, add 10g of sausage seasoning.

Add 1 teaspoon of oyster sauce and 1 teaspoon of sesame oil.

Pour in hot oil and stir evenly. Add a small amount of cold water in multiple batches.

Add diced cured sausage and mix well, then let it sit for more than two hours.

Let the dough rise until it doubles in size, press it without it springing back, and knead to release the air.

Roll into long strips, then divide into small dough pieces.

Flatten.

Roll thin.

Stuff the filling.

After the second proofing for 20 minutes, start steaming. Once it reaches a rolling boil, turn to medium heat and steam for about 15 minutes. (If the buns are small, shorten the time accordingly)

Finished product image.