Fluffy, savory, and irresistibly delicious – these steamed and crispy beef buns are a culinary masterpiece waiting to be discovered. Imagine sinking your teeth into a perfectly soft, pillowy bun, yielding to a succulent filling of tender beef, bursting with aromatic spices. The contrast between the delicate steam and the satisfying crispness of the bun’s exterior creates a textural experience unlike any other. These aren't your average takeout buns; we’re elevating the humble beef bun to new heights with a homemade recipe that delivers unparalleled flavor and texture.
Forget complicated techniques and long ingredient lists; this recipe is surprisingly straightforward and yields incredibly rewarding results. We’ll guide you through each step, from creating the perfect dough to achieving that signature crispy-on-the-outside, fluffy-on-the-inside bun. Ready to embark on this flavorful journey? Let's dive into the step-by-step process and start making these irresistible steamed and crispy beef buns.
Tools Needed
- frying pan
- pot
- wok (optional)
- rolling pin
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Mix ground beef, soy sauce, oyster sauce, dark soy sauce, garlic, ginger, 5 spice powder, white pepper, Sichuan peppercorn powder, and sesame oil. Stir in beef stock and mix in one direction.
- Boil water, then add sweet potato starch noodles and let them soak for 4-5 minutes. Drain and dice.
- Add diced noodles, scallions, and cilantro to the beef mixture. Mix well and refrigerate.
- Combine water, salt, and yeast. Add oil and gradually mix in flour until a rough dough forms. Knead well for about 5 minutes until smooth.
- Let the dough rest for 10 minutes, then knead again for a few minutes. Rest for another 10 minutes.
- Roll the dough into a long log, divide into 12 equal pieces (about 38 grams each), and cover to prevent drying.
Step 2. Assemble and Prove the Buns
- Roll out each dough piece to a 3-inch diameter circle. Add about 3 tablespoons of filling, pinch the edges to close.
- Let the assembled buns prove for 15 minutes, covered.
Step 3. Pan-fry the Buns
- Heat oil in a pan over medium heat. Add buns, leaving space between them. Mix cornstarch and water to make a slurry.
- Pour the cornstarch slurry into the pan, cover, and cook for about 8 minutes, adjusting heat as needed to maintain even cooking.
- Once the water is mostly gone and the buns release easily, turn off the heat. Serve immediately.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- If skipping noodles, use higher-fat ground beef (17% fat) for juicier buns.
- Don't over-prove the buns before cooking, or they will be soggy.
- Don't wait for the cornstarch crust to become golden brown; it will burn the buns. The bottom should be perfectly cooked when the buns release from the pan.
Nutrition
- N/A
FAQs
1. Can I use pre-made dough for the buns?
While you can, using homemade dough provides the best texture and flavor. Pre-made dough may result in less fluffy buns.
2. How do I achieve the crispy exterior?
The key is a combination of steaming and pan-frying. Steaming creates the soft interior, while pan-frying delivers the crispy exterior. Ensure your pan is hot enough and use enough oil.
3. What kind of beef is best for the filling?
Lean ground beef works well, but you can also use finely diced beef chuck or sirloin for a more textured filling. Just make sure it's well-cooked.
These fluffy pan-fried beef buns, with their perfect balance of soft and crispy textures, are sure to become a family favorite. From the simple yet satisfying process to the incredible taste, this recipe is a testament to the magic of homemade cooking. So grab your aprons, and get ready to enjoy the delicious rewards of your culinary efforts!