Hsinchu Black Cat Bun Introduction
The method of making Hei Miao Bao follows traditional techniques, using dough that has been fermented for decades. A piece of dough is kept each day to be used for fermentation the next day, so it is naturally different from commercially made buns using baking powder or other chemical leaveners. Since there is a limited amount of dough set aside each day, the quantity of Hei Miao Bao produced 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 is divided into small pieces, kneaded one by one until all the air is expelled. The filling consists of diced pork belly that has been marinated, combined with fresh pork, mixed, and then refrigerated. The Hei Miao Bao seen in the shop stands tall, unlike typical buns which are flat, thanks to this special method of preparing the filling, which gives it a chewy texture and prevents it from flattening. Biting into a freshly baked Hei Miao Bao, you will find the skin is very chewy, and as soon as you bite down, the rich aroma of meat fills the air. However, be cautious, as the juices inside often flow out, so when indulging, be careful not to stain your clothes.
