Fresh Meat Baozi Video Recipe
Fresh meat Baozi Ingredients:
Baozi skin:All-purpose flour 400g, 220g water, 6g yeast
Baozi filling：Pork Ground,Dark soy sauce, cooking wine, oyster sauce,Doubanjiang (fermented broad bean and chili paste), Garlic, sesame oil Fresh meat baozi Preparation:
Ground pork 1. Half fatty lean meat
ground, I directly used a blender to do this.
2. Add meat filling in three portions with 100g water each time, mix until the meat fully absorbs the water, then add dark soy sauce, cooking wine, and oyster sauce, mix well.Then add doubanjiang, mix well, add chopped scallions and minced garlic, mix well again. Finally, add a spoonful of sesame oil and mix thoroughly.
Baozi skin preparation:1 Yeast mixed with an appropriate amount of warm water, mix yeast liquid and oil into the flour, gradually add 220g water while stirring with a chopstick until no dry powder remains, form a smooth dough ball, cover with cling film, let it rise at room temperature for about 40 minutes.
2. Take out the fermented dough, knead evenly, divide into small portions, I made 16 baozi from these, shape each portion into a round ball, flatten to form a circle with thicker center and thinner edges, stuff with meat filling, pinch the edge with your thumb and index finger to make pleats until the opening is sealed.
3. Place shaped baozi on a piece of parchment paper, put them insteamer, let them rest for 15 minutes, steam over cold water, once the water boils, steam for 15 minutes.
After turning off the heat, wait 3-5 minutes before opening the lid.
Package the buns and place a small piece of parchment paper at the bottom.Steam. Put them in the steamer, let them rest for 15 minutes, then steam for 15 minutes after boiling water starts. After turning off the heat, wait 3-5 minutes before opening the lid.
