How to make meat buns: a guide to the entire process from kneading to steaming
As one of the traditional Chinese pastries, meat buns are loved for their soft outer shell and delicious meat filling. This article will combine the hot cooking topics on the Internet in the past 10 days and use structured data to present the key steps and techniques for making meat buns to help you easily make perfect meat buns.
1. Topic data related to popular meat buns (last 10 days)
| Ranking | Hot search keywords | Search volume (10,000) | main focus |
|---|---|---|---|
| 1 | The secret to keeping the bun skin from collapsing | 28.5 | Fermentation techniques |
| 2 | Juicy meat filling recipe | 22.1 | Water extraction ratio |
| 3 | How to reheat quick-frozen steamed buns | 18.7 | Steaming time |
| 4 | How to make low-fat meat buns | 15.3 | healthy alternative |
2. Material preparation (standard amount of 8 meat buns)
| Category | Material | Dosage | Remarks |
|---|---|---|---|
| dough | all-purpose flour | 300g | Recommend five benefits and five stars |
| Warm water | 160ml | 35-38℃ | |
| Yeast | 3g | High sugar tolerance type | |
| white sugar | 10g | Promote fermentation | |
| fillings | pork shank | 250g | Fat to thin ratio 3:7 |
| ginger water | 50ml | Join in stages | |
| light soy sauce | 15ml | seasoning | |
| Old soy sauce | 5ml | Color grading | |
| sesame oil | 10ml | Add flavor | |
| chopped green onion | 30g | Stir in last |
3. Step-by-step production process
1. Dough fermentation
① Dissolve yeast and sugar in warm water and let stand for 5 minutes to activate
② Pour in flour in batches and knead until smooth and not sticky (about 10 minutes)
③ Cover with a damp cloth and ferment at 28℃ until doubled in size (about 1 hour)
2. Preparation of meat filling
① Hand-chopped pork to the size of rice grains
② Add ginger water in 3 batches and stir clockwise until absorbed.
③ Add seasonings and refrigerate for 30 minutes for better flavor
3. Packaging techniques
| steps | Operational points | FAQ |
|---|---|---|
| Dispense | Each facial preparation is about 50g | Uneven sizes lead to uneven steaming |
| Roll out the dough | Thick in the middle and thin on the edge (thickness 2mm) | Broken skin and leaking stuffing |
| Close up | Pinch 18-22 pleats | Top is too thick |
4. Steaming techniques
① Pour cold water into the pot, keeping a distance of 3cm
② Turn to medium heat and steam for 12 minutes
③ Turn off the heat and simmer for 3 minutes to prevent shrinkage
4. Answers to popular questions
Q: Why does the bun skin turn yellow?
A: Possible reasons: 1) Too much alkali, 2) Too much dark soy sauce, 3) Poor flour quality.
Q: How to judge when fermentation is complete?
A: The hole does not shrink when you poke the hole with your finger/the inside of the dough is honeycomb-shaped/the volume is 2 times larger
5. Innovation Trends
According to recent sharing by food bloggers, these improved practices are becoming popular:
• Add 5% potato starch to the dough to increase transparency
• Add 20% water chestnut granules to the filling to increase the crispiness
• Use red yeast rice flour to make pink dough
By mastering these core data and techniques, you will be able to make perfect meat buns with thin skin, large fillings and plump soup. It is recommended to weigh and record the entire process when making it for the first time to find the formula ratio that best suits your taste.
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