Sanxiang Steamed Buns

Sanxiang Steamed Buns

　　Ingredients: 250g refined flour, appropriate amounts of starter dough and baking soda.

　　Seasonings: 100g each of fresh meat filling, sweetened bean paste (sharsha) filling, and sugar filling.

　　Preparation Method: Steaming. Mix refined flour with starter dough and warm water until smooth, let it ferment, then add baking soda and knead well before setting aside. Rinse and boil red beans until soft, mash them into a paste, then stir-fry with sugar and oil to make the sharsha filling. Mince pork, add salt, MSG, pepper, chopped scallions, and sesame oil, mix well to make the meat filling. Divide the kneaded dough into a thick rope, cut into 12 pieces weighing about 20g each, flatten, and stuff with meat filling, bean paste, or sugar. Pinch the buns into 18 folds and create wrinkles, then dot the sealed ends with four drops of red food coloring using chopsticks. Steam until cooked.

　　Flavor Profile: Pleasing appearance, a mix of sweet and savory flavors, fresh and delicious.

　　Technical Tips: The amount of baking soda added to the dough must be just right to achieve a “fully fermented dough.”