How to make meat buns

First, put an appropriate amount of sugar and yeast into warm water and mix evenly, then pour it into the flour. When most of the water has been poured in, start kneading the flour. Once the flour is kneaded into a soft state, no more water is needed. Knead until the dough is smooth, then coat the surface with a layer of cooking oil and cover with plastic wrap (apply a layer of plastic wrap inside the wrap to prevent sticking during fermentation). Let it ferment for two hours until the dough is three times its original size. After fermentation, punch down the dough to release the air and knead it into a smooth texture.

Chop the meat into minced pieces; using a knife to chop the meat will give a better texture than a blender. After chopping, add the auxiliary ingredients and seasonings, and stir clockwise until evenly mixed. After mixing, add boiling water and stir to make the texture less coarse.

When rolling out the bun dough with a rolling pin, make it thicker in the middle and thinner at the edges, and spread the meat filling evenly for a better taste.

The buns made in the end are soft and have a good texture.