Hsinchu Black Cat Bun Introduction
The method of making Black Cat Buns follows traditional techniques, using a decades-old sourdough starter. Each day, a portion is set aside for the next day's fermentation, which differs from the chemical leavening agents commonly used in the market. Due to the limited amount of dough retained each day, the production of Black Cat Buns is also limited, often leading to high demand. The dough must ferment for over twelve hours, and after fermentation, the large dough must be kneaded into small pieces, working out the air until it is completely expelled. The filling consists of diced fatty pork that has been braised, combined with fresh pork, mixed, and then refrigerated. The Black Cat Buns displayed in the shop are tall, not flattened like typical buns, due to this special filling preparation method that gives them a chewy texture, making them less prone to flattening. When you bite into a freshly baked Black Cat Bun, you will find the skin incredibly chewy, and the rich meat flavor bursts out immediately. However, be careful, as the juices inside often ooze out, so watch out for spilling on your clothes while indulging your cravings.
