The art of steaming buns is all about a thin skin and a hearty filling, a richness of flavor in the vegetarian mixtures, with a perfect balance of sweet and salty.
The meat filling is best when it's a mix of thirty percent fat to seventy percent lean, resulting in a texture that's tender, fragrant, and slightly sticky, rich but not greasy.
If there's too much lean meat, it won't be moist and fragrant enough.
But if there's too much fat, it will feel overly greasy once you take a bite.
At the same time, attention must be paid to factors like the heat applied, water temperature, and seasoning.
A mistake in any one of these steps can cost you the best flavor.
With these thoughts in mind, Senior Level had quickly prepared all the fillings needed for the day.
He then set them aside to let the flavors meld.
The large dough he had just mixed, on the other hand, was placed in a big basin.
He covered it with cling film and waited for it to rise.
