Local barbecued bun

Local barbecued bun

Introduction:

"I remember McDull said that I'm afraid of stagnation when I eat a big bag. I also sang in the tune of Serenade: late at night, I ate ten forked buns. Unfortunately, I was full enough. I was full enough (I ate ten barbecued buns last night, but I was not full enough. I was not full enough). It's funny to think that McDull is a pig with a big stomach. I only make eight this time, which should be enough for both of us. This time, I used Mr. Meng's Xiangsu recipe as the basic recipe. Because the barbecued pork bun is salty, I reduced the amount of sugar, and the rest has not changed. "

Production steps:

Step 1: put high gluten powder and low gluten powder in a bowl, stir well and put them aside. First, warm the water (hand feeling warm enough), add yeast, sugar, whole egg, cheese powder in the blender container, stir a few times, so that the yeast can be more fully melted, and then add salt, stir a few times, pour in high gluten powder and low gluten powder, start with low speed stirring, then turn to medium speed stirring.

Step 2: after mixing into a dough, cut the salt free butter into small pieces, add it into the dough, continue to stir, mix the dough with low and medium speed alternately for a period of time, and stir until the dough can pull out the film.

Step 3: after mixing, seal the surface of the container with film to prevent water loss, and the dough surface will not dry and harden.

Step 4: preheat the oven for 1 minute, turn off the fire, open the box light, so that there is a warm environment in the oven, don't be too hot, put the dough into the oven and let it ferment for 60-80 minutes.

Step 5: ferment to 2-2.5 times of the original volume (it can be said that you can't make it clear. It's good that you can make your own purse like this. Laugh at yourself).

Step 6: take out the dough, rub it on the chopping board and exhaust. We can hear the "squeak" sound from the air hole. When it's almost finished, put it back into the container, cover it with wet cloth or film and wake up for 20 minutes.

Step 7: divide the dough into 8 equal parts (it can also be divided by naked eye, and the difference between each one should not be too big).

Step 8: divide the filling into 8 equal parts.

Step 9: round the small dough, then press it into a round piece (like a bun skin), then wrap it into the stuffing like a bun, close it down, coat the whole egg liquid on the surface, sprinkle with white sesame seeds (you don't need to bake first, you can also avoid removing the sesame seeds), wake up for 30 minutes, then put it into the preheated oven, put an old baking tray on the next layer of the baking tray, and put a glass of water into it, so that the bread will not grow fat Hard. 250F, 18-20 minutes (this is my big oven temperature and time).

Step 10: dice the potatoes, put them in the microwave oven for 10-15 minutes, and then crush them with a spoon (not too bad).

Step 11: chop the barbecued pork.

Step 12: put mashed potatoes and barbecued pork into a bowl, add soy sauce, salt, sugar and curry powder, stir well, seal the mouth of the bowl, put it into the refrigerator, take it out and divide it into 8 equal parts when making steamed buns.

Materials required:

GAOJIN powder: 200g

Low gluten powder: 20g

Sugar powder: 15g

Bread machine yeast: 4G

Cheese powder: 5g

Whole egg liquid: 15g

Salt free butter: 25g

Big potato: 1

Barbecued pork: moderate

Raw soy sauce: 1 tbsp

Curry powder: 2G

Salt: 1 / 8 teaspoon

Sugar: 1 / 8 teaspoon

Note: first, most of the time, our reference books are from China. I have read several books. Most of the authors use separate small or medium-sized ovens. We live abroad, especially in Europe and the United States. At home, we usually use conjoined ovens with four stoves on the top. In this way, the power is generally larger than that of small ovens, and the data will be different. Even if it's a westerner's recipe, there will be differences between the ovens of the same brand and model. Therefore, we should adjust the temperature and time according to the actual situation of our own ovens. 2、 When baking bread, it's better to put some water in the lower layer of the bread plate, so as to avoid the surface and bottom of the bread being too hard. After baking several times, I think this method is quite appropriate.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet