If you love to eat meat and steamed buns, you must collect them, tell you all the recipes and methods, and you can open a store if you learn it

Materials

500 grams of cake flour

Salt 2 grams

Baking soda 2 grams

Warm water 228 grams

Ghee portion (flour) 10 grams

Ghee portion (lard) 30 grams

The practice of home-cooked Lao Tongguan meat sandwich buns

1. Mix all the ingredients evenly, knead into a non-sticky dough and let it stand for half an hour. The puff pastry is mixed well (no picture here)

2. Knead the dough further and let it sit for 15 minutes

3. Divide the dough into 4 equal parts, roll out each part into thin and long dough sheets, brush with ghee, roll up from one end, and roll while rolling (this step cannot be omitted)

4. About 2/3 of the way, the remaining dough sheet is evenly divided into thin strips

5. Roll into a shuttle shape

6. Pinch tightly in the middle and rub finely

7. Cut with a knife

8. The incision is facing up

9. Flatten down with the palm of your hand

10. Roll it out with a rolling pin, about the diameter of a cake is about 12cm, so that the thickness of the cake is about the same

11. Brush the cake with oil on both sides, fry in a pan until slightly colored, and heat it over medium-low heat for about 1~2 minutes

12. Bake in the oven at 220°C for about 6 minutes

13. The temperature of each oven is different, be careful not to burn

14. I like to fry the pan in oil before sandwiching the meat, so that the cake is crispier and the color is better

15. Cut the fried bun in half

16. Sandwich the marinated meat, take a bite, and feel super satisfied.

Tips:

In comparison, the buns made of high-gluten flour are more chewy, and the buns that cannot be eaten can be frozen, and they can be heated directly in the oven or fried in a pan when eating