**1. Raw Material Formula:**
You will need 750 grams of flour, 500 grams of lean pork, 5 grams of fresh ginger, 125 grams of soy sauce, 422 milliliters of water, 62.5 grams of finely chopped onions, and 60 grams of sesame oil. These ingredients work together to create a flavorful and well-balanced filling for the steamed buns.
**2. Production Method:**
Start by cutting the pork into different sizes using a large knife or food processor. Remove any cartilage or impurities and mix the meat thoroughly. To enhance flavor, prepare a small amount of ginger water and add it to the meat before incorporating the soy sauce. The soy sauce is used to season the meat and adjust the saltiness—be sure to add it gradually and mix well until fully incorporated. After adding the soy sauce, let the mixture rest in the refrigerator for a while to allow the flavors to develop.
If using a stuffing machine, continue mixing the meat after adding the soy sauce, then slowly introduce the water. Be careful not to add too much water at once, as this can make the filling too watery. Once the water is fully mixed in, add a pinch of MSG, sesame oil, and chopped green onions, and stir everything together until well combined.
**3. Dough Preparation:**
For the dough, the ratio of water to flour is 2:1. This means for every 2 parts of water, you use 1 part of flour. The amount of old leaven (fermented dough) and alkali (sodium carbonate) depends on the season. In winter, use about 20 kg of old leaven with 190 grams of alkali. In spring and autumn, use around 10 kg of old leaven with 135 grams of alkali. During summer, use approximately 7.5 kg of old leaven with 130 grams of alkali. Mix the dough thoroughly and ensure the alkali is evenly distributed to avoid any caustic effects. When the dough is ready, knead it until it becomes smooth and elastic.
**4. Rolling the Dough:**
Divide the dough into 40 equal portions, each weighing about 18.75 grams. Roll each portion into a round skin with a diameter of 8.5 cm. Make sure the skin is thin and uniform in size so that it holds the filling properly without tearing.
**5. Filling and Wrapping:**
Place a skin on your left hand, then scoop out 15 grams of filling with your right hand. Fold the skin 15 to 16 times, ensuring the pleats are even and tight. When pressing the top closed, use your thumb to push forward while opening the pleats with your thumb and index finger. Make sure the bun is sealed properly and doesn’t leak during steaming.
**6. Steaming Instructions:**
Place the buns on a steaming tray and steam them over high heat. For industrial boilers using hard gas, steam for 4–5 minutes. If using bituminous coal stoves, steam for 5 minutes. For home coal fires, steam for 6 minutes. Be cautious when steaming over an open flame—this can cause the buns to become greasy and unattractive. Steaming under a fire may result in sticky buns that are difficult to eat.
This recipe ensures a soft, fluffy texture and rich flavor, making the steamed buns both delicious and visually appealing.
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Zhejiang Zhoufu Food Co., Ltd. , https://www.zhoufu-food.com