Hsinchu Black Cat Bun Introduction
The production method of the black cat bun follows traditional techniques, utilizing a decades-old sourdough. A piece of dough is kept every day to be used as the starter for the next day’s fermentation, which means it differs significantly from buns made with chemical leavening agents. Due to the limited amount of dough reserved each day, the quantity of black cat buns baked daily is also limited, often leading to high demand. The dough must ferment for a total of more than twelve hours, and after fermentation, the large dough piece must be divided into small portions and kneaded until all the air inside is expelled. The filling consists of diced fatty pork that has been braised, combined with fresh pork, and mixed before being refrigerated. The black cat buns seen in the shop rise high, unlike the flat shape typical of ordinary buns, thanks to this special treatment of the filling that gives it elasticity and prevents it from flattening easily. Biting into a freshly baked black cat bun reveals a chewy skin, with an explosion of savory meat flavor; however, be careful as the juice inside often oozes out, so watch out for your clothes while indulging!
