Barbecued Pork Bun with Honey Sauce is Made in A Pot
1.
Yeast is first dissolved in 200g of warm water
2.
After stirring, keep kneading and adding water until there is no dry powder! Kneaded into a slightly rough surface mass, sealed and fermented
3.
Cut the grainy pork belly and set aside
4.
Barbecued pork sauce...
As shown in the picture, the garlic is chopped and put in a piece of southern milk (the size of fermented bean curd)
5.
Put in this way: 15g light soy sauce, 5g dark soy sauce, 10g fuel consumption, 10g hoisin sauce, 2.5g salt, 2.5g five-spice powder
6.
Cooking wine and sugar are loaded separately!
Put the sliced green onion and sliced ginger in the barbecued pork sauce on the plate of pork belly, mix well and marinate for 30 minutes
7.
Put the oil in the hot pan, pour the marinated meat in and stir fry (pay attention to whether the oil is enough, mainly depends on whether the fat you buy is not fat), fry until the surface is slightly burnt, and the fat part shrinks and becomes transparent
8.
Pour in the cooking wine and stir fry, pour in the pasta water, add the sugar... and simmer on medium heat until the water is dry (about 15 minutes)
9.
The juice is almost harvested like this! Turn off the heat, pour in 15g of honey and mix well. If you want more juice, just get some glutinous water in it...
Gorgon water: 7g oil consumption, 7g hoisin sauce, 5g light soy sauce, 10g sugar (may not be too sweet), 10g cornstarch, 10ml water, mix well, pour in while hot and stir until thick
10.
All right! You can put it up and cover it!
11.
Fermented dough
12.
Put the noodles on the table and knead to exhaust...
At the beginning, there are many honeycomb holes as shown in the picture! At this time, everyone should oil their hands first, and then knead (to prevent the dough from drying out in the air)
13.
The ultimate goal is this...
14.
I personally find it difficult to knead with a lot of dough!
Generally, I knead for about 15 minutes and then directly divide it into small pieces of about 30g, respectively, knead and shape.
15.
Round and flat (remember to cover with plastic wrap)
16.
Roll one by one or squeeze into a cake with a thick middle and thin sides on both sides
17.
Let's start to pack the barbecued pork
18.
First set
19.
The second plate (two shapes).
① Cover it! Proof for another 30 minutes in a dry environment.
②Put water in the pot and put the buns after the water is hot. ③Turn off the heat for 15 minutes and simmer for 5 minutes.
20.
Alright! Check it out (please ignore the flower scroll in the middle)
21.
Look inside~
Tips:
For 400g of flour, I divided it into about 30-35g. The meat is full and plump. I made about 15 pieces!
