Hsinchu Black Cat Bun Introduction
The method for making Black Cat Bun follows traditional practices, using a decades-old sourdough starter. Every day, a piece must be saved for the next day's fermentation, which is certainly different from the chemical leavening used in many commercial products. Because the amount of dough saved each day is limited, the number of Black Cat Buns produced daily is also limited, often leading to them being in high demand. The dough must ferment for at least twelve hours, and after fermentation, the large dough must be kneaded into small pieces, rolling each until all the air inside is released. The filling is made from diced, braised fatty pork mixed with fresh pork and refrigerated after blending. The Black Cat Buns you see in the shop are tall, unlike typical flat buns, because this special treatment of the filling gives it elasticity, making it less likely to flatten. Biting into a freshly baked Black Cat Bun, you'll find its skin to be delightfully chewy, and upon biting, a burst of meat flavor will fill your mouth. However, be careful as the juices inside often flow out, so watch out for stains on your clothes when indulging!
