Sauce meat buns, a seemingly ordinary but mouth-watering traditional food, every bite with a strong sauce and meat aroma, the skin of the bun is soft, the filling is salty and delicious, especially on cold days, a steaming sauce meat bun will instantly warm the stomach and be satisfied.
As a chef who loves to make sauce meat buns, I am here today to share the production steps, characteristics and secrets of sauce meat buns, so that you can easily make restaurant-level sauce meat buns at home.
The unique flavor of the sauce meat buns: the sauce is rich in flavor and the meat is soft and tender
The flavor of the sauce bun comes from two aspects: the fluffy dough and the rich sauce and flavor of the meat filling. The skin of the bun should be fermented properly, soft and elastic, and melt in the mouth; The sweet noodle sauce, light soy sauce and other seasonings in the filling give the diced meat a strong sauce flavor, and the meat is full of fragrance after stir-frying and stewing, soft and glutinous and not greasy.
Whether it's breakfast or dinner, a bite of hot sauce meat buns, with a soft skin and fragrant filling, is definitely an irresistible delicacy.
The production steps of sauce meat buns: detailed analysis, easy to use
And dough: the basis of the soft dough
In order to make a soft sauce meat bun, the fermentation of the dough is crucial. The correct way to mix the dough can ensure that the outer skin of the bun is soft and elastic.
- Take an appropriate amount of flour and put it in a large basin, prepare warm water at a temperature of about 30 °C, add yeast and stir well. According to the ratio of 300 grams of flour, 3 grams of yeast powder, and 180 grams of warm water, pour yeast water into the flour and stir into a flocculent shape.
- Knead the dough into a smooth state and repeatedly knead until the hand is shiny, the face is shiny, and the basin is shiny. Cover the kneaded dough with a damp cloth and let it rise in a warm environment until it doubles in size.
Note: The kneading and fermentation of the dough is key, the smoother the dough, the softer the steamed bun skin.
Making the minced sauce: the secret to a rich sauce
The filling is the soul of the sauce meat bun, choose pork foreleg meat or pork belly, fat and thin, can make the filling taste richer.
- Cook the meat to remove the smell: wash the pork front leg meat and put it in the pot and cook for 20 minutes, remove the pork skin after cooking, and cut the meat into small cubes of moderate size, which can ensure that the taste of the filling is even.
- Stir-fry the diced pork with sauce: Put a little oil in the pot, burn until it is hot, add the diced meat and stir-fry, then add the green onion and ginger to stir-fry the fragrance, then add the dark soy sauce, sweet noodle sauce, cooking wine, and stir-fry evenly. Then add enough hot water, cover the diced meat, then add star anise, and simmer over low heat until the meat is soft and rotten.
- Collect the juice and taste: After cooking, the meat filling should be reduced until it is thick, so that each piece of meat can absorb the flavor of the sauce. Allow the filling to cool thoroughly and refrigerate for further flavoring.
Secret: Sweet noodle sauce is the soul of the sauce meat bun, and it must not be missing. Simmer for a long enough time to allow the meat to fully absorb the aroma of the sauce and make the diced meat tender and juicy.
Bun forming and steaming: a key step in making the bun softer
- Secondary kneading and exhausting of the dough: After the fermented dough is taken out, repeatedly knead and exhaust to ensure that the dough is smooth and divided into small agents.
- Rolling the skin and stuffing: Roll out the small agent into a round bun wrapper, taking care that the bun wrap is not too thin, to ensure that it can withstand the amount of sauce and meat filling. Wrap in an appropriate amount of sauce and meat filling, and knead into a bun shape.
- Secondary fermentation: Put the wrapped sauce meat buns into the steaming drawer for secondary fermentation, and then open the fire and steam after the volume of the buns is doubled.
- Steamed buns: Add cold water to the steamer, put the buns, steam on high heat until steamed, and steam for another 15 minutes. Do not remove the lid immediately after turning off the heat, and continue to simmer for 5 minutes before boiling.
Note: Secondary fermentation is very important to make the buns softer and more tasteful. Do not open the lid too early when steaming, so as not to collapse the skin of the bun and affect the taste and appearance.
Tips for making sauce meat buns: 4 tips that are the key to success or failure
In order to make a truly fluffy, soft, and rich sauce meat bun, there are a few key points that must be noted:
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1. The dough should be kneaded well and fermented in place
The softness of the dough directly determines the taste of the bun. Knead the dough for plenty of time until the dough is completely smooth, and the fermentation must be in place to ensure that the dough is twice as large as it is to ensure that the skin of the bun is soft and elastic.
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2. Master the seasoning of the filling
Sweet noodle sauce is the core condiment of the filling, which not only gives the diced meat a unique sauce aroma, but also makes the filling richer in taste. The ratio of sweet noodle sauce to dark soy sauce, light soy sauce and other seasonings should be coordinated, and the flavor of the sauce is strong but not greasy.
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3. Buns need to be fermented twice
If the wrapped buns are steamed directly, the skin of the buns may not be fluffy enough and the taste will be too hard. Through secondary fermentation, the buns can expand better, ensuring that the steamed buns are soft and elastic.
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4. Simmer for 5 minutes after steaming
Do not remove the lid immediately after turning off the heat, and continue to simmer for five minutes, which will make the steamed buns better set and softer and fuller, and avoid the steamed buns from collapsing.
The fluffy and soft, rich sauce and flavor sauce meat bun is the key to the details
The production of sauce meat buns may seem simple, but each step determines the quality of the finished product. From the fermentation of the dough to the seasoning of the filling, to the heat and time of steaming, every step must be done with meticulous attention. With these key tips, you'll be able to easily make fragrant and rich meat buns at home.
Have you made a successful sauce meat bun? What's the special tip?
Sauce meat buns are not only limited to the traditional sauce meat filling, you can also add shiitake mushrooms, plum vegetables, spring bamboo shoots and other ingredients according to your own taste to enrich the layering of the filling.