Orléans Chicken Bun Exclusive

Add water to the flour, activate the yeast into a dough, knead it into a ball, and let it ferment until it doubles in size. (Flour:water is about 2:1, yeast 5 grams)

Wash the chicken thigh meat, remove the skin and bones, cut into small cubes, and put them in a bowl.

Clean the chicken breast, remove the fat and fascia, cut into pieces, and put it into the meat grinder.

Add ginger powder and baking soda, then gradually add water, cooking wine, and water while mixing into minced meat.

Mix the minced meat and diced meat evenly.

Add the Orleans marinade according to your taste and mix well.

Refrigerate the mixed meat filling for about an hour.

Take an appropriate amount of proofed dough, deflate it, knead it evenly, roll it into a strip, cut it into pieces, and roll each piece into a dough sheet that is thicker in the middle and thinner at the edges.

Wrap in an appropriate amount of meat filling.

Line the steamer with a silicone mat or parchment paper, place the wrapped buns spaced apart, and let them rest for another 15 minutes.

Place the pot with cold water on the stove, bring it to a boil over high heat, then reduce to medium heat and steam for about 15 minutes.

Make the remaining meat filling and dough into pan-fried buns, with a golden color, crispy bottom, and so delicious you can't stop eating.