牛肉洋葱大包子 | 鲜嫩多汁关键在于调馅儿 | 个个皮薄馅儿大 | Juicy Beef Onion Steamed Buns |

This recipe can make 10 buns 配方可以做了10个包子

1. 包子皮Buns skin：
250g All purpose flour 中筋面粉 1+3/4 cup
125ml Warm water 温水 1/2cup
3g Yeast 酵母 1 tsp
10g Sugar 糖 3/4 tbsp
10g Oil 油 3/4 tbsp

2. 牛肉馅儿 Filling：可以做500g面粉的包子
400g Ground beef 牛肉末
2tsp Soy sauce 生抽
2tsp Dark Soy sauce 老抽
1tsp Oyster sauce 蚝油
1/8tsp Sichuan pepper powder 花椒粉
1/8tsp White pepper powder 胡椒粉
1tsp Salt 盐
100ml Ginger /green onion water 葱姜水（100ml of Water+10g of ginger + 10g of green onion）
2tbsp Oil 自制香油/油
1 pcs Onion 洋葱

3. Ginger /green onion water 葱姜水
100ml Water 清水
10g ginger 生姜
10g green onion 葱
Chop the ginger and cut the green onion to very small piece, put them in a bowl. Then add 100ml water in. Waiting for 30 minutes can use it for making Baozi.


Ferment for about 35 minutes, Then start steam with cold water. Steaming for about 15 minutes, then turn of the heat.
醒发35分钟左右，然后冷水上锅蒸15分钟关火

香油制作可以参考    • 正宗辣椒红油：油泼辣子 凉拌菜的灵魂 Chili Oil  
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