Meat buns: soft yeasted buns stuffed with a beef and carrot filling
Chef Lola's Kitchen · ♥ 1.5K likes · 78.5K views · 10 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ cup milk
- ½ tbsp yeast
- 2½ cup flour
- ½ tsp salt
- 2 tbsp melted butter
- 1 whole egg
- 2 whole scallions
- 1 whole onion
- 1 lb ground beef
- 1 tsp thyme
- 1 tsp bouillon powder
- ½ cup water
- 1 tsp sugar
Mix the yeast and 1 teaspoon sugar into the milk and leave to proof about 5 minutes.
- sugar
Add the sugar and salt and the remaining dough ingredients and mix until a soft, sticky dough forms.
Knead on the work surface 5 to 7 minutes, sprinkling flour a little at a time; too much makes the dough hard.
- oil or butter
Grease a bowl with oil or butter, add the dough, cover and leave to rise 1 hour in a warm place.
- 2 whole carrots
- 2 tbsp cooking oil
Grate the carrots and slice the scallions and onion.
- black pepper
- red chilli flakes
- garlic powder
- salt
Season with black pepper, thyme, red chilli flakes, garlic powder, bouillon powder and salt to taste.
Add the carrots and scallions and cook until the meat is cooked through and little liquid remains.
Moistening the filling with a slurry
- flour
Moisten the dry filling with a flour and water slurry, adding a little more water if too thick, without making it wet.
Punch down the risen dough, turn onto a floured surface and divide into six; roll each tightly into a ball.
Roll each into a wide, not too thick disc, add filling, gather the edges to the centre and pinch well, flip and shape into a bun.
Set on a parchment-lined baking sheet, cover with a damp towel so no crust forms, and rise 30 minutes.
- 1 whole egg
- 1 tsp water
Whisk the egg with the water and brush generously over the buns so they brown.