1. 4 kg flour weighed
2. Give 2 spoons of sugar
3. Give 5 grams of yeast powder
4. Give another 3 grams of yeast powder (calculate 1 jin of flour for 2 grams of yeast powder)
5. Add 700 grams of warm water, little by little, stir the flour into a flocculent shape, then knead it into a smooth dough, cover it with plastic wrap, cover it with a plastic bag, cover the pot, and leave it in a warm place to ferment 3 and a half to 4 hours
6. Process the meat while the dough is fermenting, peel and chop the meat
7. I bought Lee Kum Kee’s Char Siew Sauce
8. Give 2 spoons of barbecued pork sauce
9. Give 2 scoops of cornstarch, stir the ground ginger, put it in the refrigerator for 2 hours
10. Wash and chop the shallots (ready to make sauce)
11. Dried shiitake mushrooms should be soaked before preparing the flour, so when you are ready to make the sauce, cut off the stalks of the shiitake mushrooms.
12. Peel the ginger, wash it and turn it into puree
13. The meat is peeled and chopped, then light soy sauce
14. Corn flour
15. Add ginger and mix well (there is no time to put it in the refrigerator, it’s best to put it in the refrigerator)
16. Diced Shiitake Mushrooms
17. Dry clean
18. Diced
19. 2 tablespoons of sweet noodle sauce, light soy sauce and water, stir well (the sauce and gravy are reserved)
20. 2 tablespoons of barbecued pork sauce, 1 tablespoon of half honey, 1 tablespoon of light soy sauce, stir well (the barbecued pork sauce is reserved)
21. First make the char siu filling (after the pan is heated, add oil, which is more oil than usual, stir fry the shallots a few times), and take out the meat that has been mixed in the refrigerator
22. Stir fry the mixed meat (with char siu sauce) a few times
23. Stir fry until the meat changes color
24. Pour in the prepared barbecued pork sauce, stir well, add 2 spoons of barbecued pork sauce, 1 spoon of honey, 1 spoon of light soy sauce and stir evenly
25. Heat the water until there is no frothing (I added too much water in this step), close the lid, and it took a long time for it to dry. Finally, I had to open the lid and cook on high heat. Finally, I added a little bit of water and starch into it.
26. This is the finished roasted pork filling, add some sesame oil, and mix well (wait until it is warm and put it in the refrigerator)
27. Make the sauced meat stuffing again (after the pan is heated, add oil, the oil is half the amount of the usual stir-fry, pour the mixed meat into the pan and stir evenly)
28. Pour in the chopped shiitake mushrooms and dried fragrant cubes and stir-fry evenly
29. Pour in the adjusted sauce gravy (with sweet noodle sauce)
30. Stir fry evenly
31. Pour in the chopped shallots and stir-fry evenly (the shallots should be put in later)
32. Add the water for soaking shiitake mushrooms, turn on a low heat, and simmer
33. This is the finished product of the sauce
34. When the two fillings are ready, the noodles are ready
35. Take out the dough, add dry flour to knead and beat, keep kneading the dough with your hands
36. Divide the kneaded dough into two parts, take one part (the other part is covered with a cloth), knead into long strips, cut into small doses, and roll into skins
37. Wrap the steamed buns, make the sauced pork buns bigger, put 8 in one layer (the barbecued pork bun is smaller, put 10 in one layer), cover and let stand for 10 minutes (I used a three-layer steamer)
38. Steam in a pot on cold water, steam for 25 minutes after steaming, then simmer for 5 minutes
39. It's out of the pot, this is the barbecued pork bun
40. This is Sauce Pork Bun
41. Which do you like to eat? There is no baking powder in the flour for making barbecued pork buns. After steaming, it is not so beautiful. It bursts into 3 corners, but it is delicious.
