Barbecued Pork Bun

Barbecued Pork Bun

Introduction:

"My pregnant women love to eat barbecued pork buns. I used to think it was troublesome. Most of them were packaged in supermarkets, because barbecued pork sauce is not easy to buy, and many supermarkets don't have it. Later, I bought barbecued pork sauce online and made it at home. It's easy, hygienic and delicious. But there is no skin in that bun, and there is a big crack. What I do is almost all small cracks. Maybe it's the wrong way to pack. But it's delicious. It's really soft and sweet, so we call it home barbecued bun. "

Production steps:

Step 1: raw material drawing. The barbecued pork I roasted the night before was ready for shooting in the morning. When I got up, it was all in pieces. My mother said that she sliced it when she saw my big piece of meat. Mom, you're too hard-working.

Step 2: the milk is warm, not hot, not hot. Mix with yeast, sugar and egg white. Stir well.

Step 3: put in low gluten powder and knead well. Don't stir too much. Wake up for 10 minutes, knead smooth by hand and ferment in a warm place.

Step 4: chop the barbecued pork.

Step 5: stir fry in wok, add 1 tbsp oyster sauce, mix well. It's foggy in the pan, so I have to take pictures.

Step 6: ferment twice as much flour, add sesame oil, and knead sugar until smooth.

Step 7: divide the dosage, don't roll it, just press it flat. Don't put dry flour. (remember)

Step 8: make a bun.

Step 9: second fermentation for half an hour.

Step 10: steam on boiling water for 10-15 minutes (according to the size of steamed bun).

Materials required:

Low gluten flour: 500g

Barbecued pork with plum blossom: 200g

Yeast powder: 3 G

Pure milk: right amount

Egg white: one

Sugar: half a teaspoon

Sesame oil: half tbsp

Note: there is no dry flour, so the skin is very soft. It seems that there is skin, but it is very soft. Put it in the refrigerator and freeze it. Next time it's hot, it's softer than the newly steamed one. A little more at a time can be frozen up for breakfast, with a bowl of egg soup, it is very rich.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh