Hsinchu Black Cat Bun Introduction
The method of making Black Cat Bao follows traditional techniques, using a decades-old sourdough starter. A piece is saved each day to be used for the fermentation of the dough the next day, which is, of course, different from the chemical leavening agents used in commercial products. Since the amount of dough saved each day is limited, the number of Black Cat Bao produced daily is also limited, often leading to high demand. The dough must be fermented for a total of more than twelve hours, and after fermentation is complete, the large dough must be kneaded into small pieces, rolling each piece until all the air inside is expelled. The filling consists of diced fatty pork that has been braised, combined with fresh pork, mixed, and then refrigerated. The Black Cat Bao seen in the store stands tall, unlike regular buns which tend to be flat. This special method of preparing the filling gives it resilience, making it less likely to flatten. Biting into a freshly baked Black Cat Bao, you'll find its skin really chewy, and as soon as you bite, the aroma of the meat bursts forth. However, be careful, as the juices inside often leak out, so be mindful not to get your clothes dirty while indulging in this delight.
