Special barbecued bun

Special barbecued bun

Introduction:

"It's" secret ", but it doesn't mean how high-grade it is, but I made it by myself. I still use milk to make dough There are still some black sesame seeds left, so they are added in. Steamed out to taste one, fragrant soft skin, rich filling, a bite full of juice, introduced to you

Production steps:

Step 1: prepare materials.

Step 2: mix flour, yeast and sugar.

Step 3: heat the milk in the microwave oven and pour it into the mixed powder. First stir it into flocs.

Step 4: knead into three smooth dough, cover with wet cloth and ferment.

Step 5: fermented dough.

Step 6: add proper amount of black sesame and knead well.

Step 7: knead the dough for the second fermentation.

Step 8: fermentation finished.

Step 9: let's make barbecued pork stuffing. Chop the pork and stir in the celery.

Step 10: add 5 tbsp BBQ sauce to marinate.

Step 11: add oyster sauce, cooking wine and salt and marinate overnight.

Step 12: hot pot, saute scallion, marinate the meat and stir fry for a while.

Step 13: exhaust the dough, rub long strips and cut into small pieces.

Step 14: make steamed buns. Here are some embryos. Steam them.

Step 15: because the stuffing is fried, the water can be boiled for 5 minutes and the cover can be simmered for 3 minutes before opening.

Materials required:

Flour: 300g

Milk: 150g

Yeast: 2G

Black Sesame: right amount

Pork: 200g

Celery: a little bit

Sugar: 30g

Scallion: right amount

Ginger: right amount

Barbecued pork sauce: 5 teaspoons

Oyster sauce: 1 cap

Cooking wine: half bottle cap

Salt: right amount

Note: 1. Milk and sugar are all helpful to fermentation, which can help dough fermentation. 12. The fried barbecued pork stuffing has a lot of juice, which is not good for baozi. It is recommended to put it in the cold room for half an hour before baozi. It's a good bag, and it's steamed with a lot of juice.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: Maotai flavor