Meat bun

Measure 3 grams of yeast, put it in a bowl, add 50 grams of warm water, and dissolve the yeast.

Weigh another 300 grams of flour and put it in a bowl, then gradually add the yeast water to the flour in small amounts, stirring with chopsticks to mix evenly.

Then gradually add the remaining 120 grams of warm water, mix the flour into a lumpy texture, then knead it into a dough by hand, and cover with plastic wrap to ferment.

Take a bowl, put a little baking soda, pour in 4 grams of cold water, let the baking soda dissolve, and set aside.

Wash the fat and lean meat, chop them together into minced meat, put it in a bowl, and chop the scallions, ginger, and fermented black beans, set aside.

The dough is ready when it has fermented to 2-2.5 times its original size.

Dip your hand in lye water and knead the dough, so that the lye water is evenly kneaded into the dough. This can neutralize the acidic taste of the yeast.

After kneading the dough evenly, place it on the cutting board.

Continue kneading for 3-5 minutes until the surface is smooth, cover the mixing bowl, and let it ferment a second time.

Start seasoning the filling. First, put the chopped green onions, ginger, and fermented black beans into the meat, then add soy sauce, salt, oyster sauce, and cooking oil, and mix well.

Then add clear water in several portions, stir in a clockwise direction until the meat filling becomes sticky, then add an appropriate amount of sesame oil for seasoning, and stir evenly again.

At this time, the dough is almost ready. Take it out and knead it into a long strip, then pinch it into evenly sized pieces. I made 18 pieces.

Take a piece of dough, pull it with the top facing up, press it flat with your hand, then roll it into a round piece, just like making dumpling wrappers. Then put the filling on it, pinch the pleats to seal it, and a bun is done.

Put water, the steaming basket, and the cloth for the basket into the steamer. Make sure to soak the cloth with water, then place the buns on the cloth.

I steamed two layers, but there wasn't enough meat filling, so I steamed two flower rolls. After placing all the buns, cover the pot and let them sit for 5 minutes to allow the buns to ferment again.

Then place it on the gas stove, steam on high heat until it starts steaming, then switch to medium-high heat and steam for 12 minutes until cooked. Turn off the heat, let it sit covered for 2 minutes, and then uncover the pot.

The plump and white steamed buns are out of the pot.

Good-looking and flavorful, one bite fills your mouth with aroma.