1. Except butter, put all the dough materials into the bread machine, dig a hole in the flour to bury the yeast, start the bread machine kneading program, add the softened butter after 30 minutes, continue to knead the dough to the complete stage
2. The kneaded dough is left in the bread machine and fermented at room temperature
3. Cut lean meat and onion into fine cubes, then mix them with char siu sauce
4. Heat vegetable oil in the wok, add the mixed pig's head, stir fry on low heat until cooked
5. Corn starch is adjusted into starch water, poured into the pot and boiled until thick. Put the meat in the refrigerator and refrigerate until agglomerated
6. The dough is twice as large as it is fermented, and the dough does not shrink when the fingers touch the flour, and the fermentation is complete. (I did it smoothly, so there is no jack)
7. After the fermented dough is loosened and ventilated, divide it into 12 portions and relax 15 minutes
8. Roll the dough into a 2mm thick circle
9. Pack the stuffing of cooked and refrigerated barbecued pork
10. Pinch the dough tightly from left to right to form a raw bread embryo. Arrange the dough on the baking tray for secondary fermentation
11. After the second fermentation of the dough, brush with egg liquid and sprinkle with some sesame seeds
12. Put it in the middle layer of the preheated oven at 200 degrees, bake at 200 degrees for 15 minutes, and the coloring is satisfactory.
Tips:1. The finished filling should be refrigerated before wrapping to prevent the juice from flowing out
2. This bread uses the soup type soup type: 20 grams of bread flour and 20 grams of boiling water.
Put the bread flour and boiling water needed to make the soup together, mix well, let cool or refrigerate overnight before use.
