Hsinchu Black Cat Bun Introduction
The method of making Black Cat Buns follows traditional practices, using a decades-old sourdough starter. Every day, a piece of dough must be left to serve as the leaven for the next day's batch, which obviously differs from using chemical leavening agents like baking powder. Since the amount of dough left each day is limited, the number of Black Cat Buns baked each day is also limited, often leading to them being in high demand. The dough must ferment for over twelve hours, and after fermentation, the large dough must be kneaded into small pieces, rolled until all the air inside is removed. The filling consists of diced pork belly that has been braised, mixed with fresh pork, and chilled in the refrigerator after blending. The Black Cat Buns seen in the store are tall and not flat like ordinary buns, due to this special handling of the filling, which gives them a unique resilience and prevents them from flattening. Biting into a freshly baked Black Cat Bun, you will experience a chewy skin, and once you bite down, the rich meat flavor bursts forth. However, be careful, as the juices from the filling often flow out, so watch out for stains on your clothes when indulging.
