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"Dog-ignoring" buns, known as "Bu Gou" in Tianjin, have a long and rich history spanning over a century. According to local legend, the bun was named after a famous noble dog named "Big Dog," and it was created by the founder of Tianjin De. The name "Don't care about the dog" is said to reflect the idea that the buns are so delicious they make you forget about the dog.
These buns are filled with a mix of minced pork, ginger, soy sauce, broth, sesame oil, MSG, and rib soup. The dough is carefully made and steamed until soft and tender. The buns must be shaped without any wrinkles, uneven bottoms, or oil leaks. They are known for their fresh taste, delicate filling, and rich flavor without being greasy.
In the spring of 1956, they were officially recognized as "Tianjin Baozi." Over time, the production techniques have been refined, and the buns have become a staple in Tianjin, gaining fame both domestically and internationally.
**Raw Material Formula:**
- 750 grams of flour
- 500 grams of lean pork
- 5 grams of ginger
- 125 grams of soy sauce
- 422 milliliters of water
- 62.5 grams of green onions
- 60 grams of sesame oil
**Production Method:**
1. **Filling Preparation:**
The pork is cut into a 3:7 fat-to-meat ratio, and any cartilage or bone fragments are removed. The meat is then diced or ground into different sizes. During mixing, a small amount of ginger water is added first, followed by soy sauce. Soy sauce is used to adjust the saltiness, and it should be added gradually to ensure full absorption. After the soy sauce is incorporated, the mixture is left to rest in the refrigerator. If using a stuffing machine, the sauce can be added immediately after the water. It's important to let the filling sit for a while to prevent excess liquid. Finally, add MSG, sesame oil, and green onions, and mix thoroughly.
2. **Dough Making:**
The ratio of flour to water is 2:1, and the proportions of old leaven (fermented dough) and alkali vary depending on the season. For example, in winter, 25 kg of flour requires about 20 kg of old leaven and 190 grams of alkali; in spring and autumn, around 1 kg of old leaven and 135 grams of alkali; and in summer, approximately 7.5 kg of old leaven and 130 grams of alkali. All ingredients are mixed evenly to avoid a caustic effect. Once the dough is ready, it is divided into 40 portions, each weighing about 18.75 grams.
3. **Skin Rolling:**
The dough pieces are rolled into thin, round skins with a diameter of 8.5 cm. The skin should be smooth, even, and well-sized.
4. **Filling and Shaping:**
One hand holds the skin, while the other adds about 15 grams of filling. The bun is then pleated 15 to 16 times. When shaping, the thumb moves forward, and the thumb and index finger work together to open the pleats. The top should be sealed tightly without any gaps, ensuring a clean appearance.
5. **Steaming:**
Steaming typically takes 4–5 minutes using an electric steamer, 5 minutes with a coal stove, and 6 minutes with a traditional coal ball stove. If steamed over low heat, the buns may not look good or taste as flavorful. If undercooked, they become sticky and unappetizing.
The result is a soft, fragrant bun with a delicate texture and rich flavor, making it a beloved delicacy in Tianjin.