Hsinchu Black Cat Bun Introduction
The method of making the Black Cat Bun follows traditional techniques, using a decades-old sourdough starter. Each day, a piece of dough is set aside to serve as the leavening agent for the next day's batch, which naturally differs from the chemical leavening agents commonly found in the market. The daily output of Black Cat Buns is limited due to the finite amount of dough that can be preserved, resulting in a frequent shortage. The dough must ferment for a total of over twelve hours, and after fermentation, it must be kneaded into small pieces, rolling each one until all the air inside is eliminated. The filling is made from diced fatty pork that has been braised, mixed with fresh pork, and then refrigerated. The Black Cat Buns you see in the shop stand tall; unlike regular buns that are flat, this unique treatment of the filling gives them a resilient texture, preventing them from flattening easily. When you take a bite of a freshly baked Black Cat Bun, you will find its skin remarkably chewy, and upon biting, the rich meat flavor bursts forth. However, be careful, as the juice inside often spills out, so watch out for staining your clothes while indulging your appetite.
