Recipe: Meat buns

Home Cooking Recipe: Meat buns



  1. Mix salt with flour

  2. Pour the yeast powder into warm water and let it stand for about 3 minutes to dissolve completely.

  3. Pour the yeast water into the flour pot, stir the flour with chopsticks while pouring water until it is snow flake

  4. The dough is kneaded into a smooth dough, and the fermentation is allowed to stand at room temperature for 2 hours (in winter, the water can be heated to heat the surface)

  5. Wait until the dough is 1.5-2 times larger. (The photos of the two doughs above are not so close, so you can't see the effect of the dough. However, the space between the dough and the basin can be compared.)

  6. Pork chopped (added onion ginger water, chopped green onion, ginger, chicken powder, salt, etc.) in one direction to the minced meat

  7. The shiitake mushrooms are cut into small Ding, the lotus white is cut into silk, squeezed with water, squeezed into the meat and mixed well.

  8. Steps of the package: re-tighten the dough to a level of 35G. Use a rolling pin to form a thin skin with a thin edge at the middle.

  9. Place the steaming grid in the pot for another 15 minutes and then steam for 15-20 minutes. Do not open the lid immediately after steaming, so as not to shrink the bun, and then open the lid for about 1 minute.


1. The lotus white in the meat stuff should be better if it is more (older, pure and still not moving, still feel a little comfortable) 2, the dough can be a little thicker, but must be thick in the middle 3, the dough seems to be slightly owed, it is estimated that my yeast powder has been running for a long time. Have the opportunity to buy new ones again. 4, the face is not enough to tighten, I feel that some small bubbles are not completely out, next time you must be hard, hard, and then hard!

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