Fresh Pork Bun
Meat buns are a traditional Chinese flour-based food. Flour is milled from wheat, which has a neutral nature and sweet taste. Compared with rice, wheat is slightly more damp and stagnant, so it is generally processed into flour products or dried into flakes. Northern Chinese rely on wheat foods as their staple, often linked to their sturdier build compared with southerners.
Wheat foods are easy to digest and calorie-dense, and are thought to strengthen the spleen and nourish the stomach, benefiting those with weak digestion. Because they digest easily, they prompt less stomach acid, keeping the stomach from tiring. Filled wheat products such as these fresh meat buns are especially suitable for older eaters.
Ingredients
all-purpose flour
1000g
water
520g
white sugar
60g
yeast
10g
Instructions
1
Step 1
Mince the leg meat.
2
Step 2
Add light soy sauce, dark soy sauce, and thirteen-spice powder, mix well.
3
Step 3
Add cooking oil, mix well.
4
Step 4
Add chopped green onion.
5
Step 5
Mix well.
6
Step 6
Put the dough ingredients into a stand mixer, knead until smooth.
7
Step 7
Divide the dough into 60 small pieces.
8
Step 8
Roll each piece into a circle.
9
Step 9
Wrap the filling inside.
10
Step 10
Pinch the edges to seal.
11
Step 11
Place on a steamer tray lined with corn husks or parchment paper.
12
Step 12
Place in the steamer, ferment until doubled, then start the dough function.
13
Step 13
Remove and enjoy when the time is up.
14
Step 14
Final product
15
Step 15
Final product
16
Step 16
Final product
17
Step 17
Final product
18
Step 18
Final product
