Barbecued Pork Meal Buns

Name: Barbecued Pork Meal Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 195g High-gluten flour; 100g Shimizu; 90g Low-gluten flour; 6g Instant dry yeast powder; 6g salt; 30g Caster sugar; 1 piece Whole egg; 80g milk; 45g Unsalted butter; Some Barbecued Pork; 1 tablespoon chopped green onion; 1 tsp Barbecued Pork Sauce; 2 tsp Oyster sauce; Some sesame; Some Whole egg liquid; Some butter

by Celery

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

After roasting the barbecued pork, it is inevitable to make a barbecued pork meal package; it is a table for handling the leftover barbecued pork and a hearty breakfast!
Cut the barbecued pork into cubes to bring out the salty and sweet taste, and wrap it into the soft conditioned bread dough; in order to delay the aging of the bread and keep it soft, you can use the soup method to process the dough, even if the bread is baked in advance the day before, The next morning, put it in the microwave for ten seconds or put it in a preheated oven at 150 degrees to bake it for 5 minutes. You can also get a freshly baked barbecued pork bun with soft dough, sweet and sweet filling, and that “smell” Ah-I can't forget it, I still want to eat it! "

Barbecued Pork Meal Buns

1. Add 20g of high-gluten flour to 100g of clean water, stir evenly and then heat, stir while heating on low heat until it is a thick batter, and the egg squeegee leaves obvious traces; after cooling to room temperature, cover Keep fresh-keeping film in the refrigerator for more than 1 hour, preferably overnight, as "soup seed";

2. Combine all dough ingredients except butter: 195g high-gluten flour, 90g low-gluten flour, 6g instant dry yeast powder, 6g salt, 30g fine sugar, 1 whole egg (reserve 1 tablespoon for brushing), all kinds of soup, Put 80g of milk into the mixing tank of the cook machine (don’t add all the milk, leave 10 to 20g to adjust the softness of the dough), mix it with a spatula into a flocculent shape, and then start to beat the dough;

3. When the dough is rolled up, add butter softened at room temperature and continue to beat the dough for about 10 minutes;

4. Check the condition of the dough: pull a small piece of dough and unfold it slowly until it becomes a transparent film;

5. Round the dough, cover it with plastic wrap, leave it in a warm place for basic fermentation, and ferment to 2 to 2.5 times its size. Test with a finger moistened with dry flour: poke a small hole on the top of the dough. The small hole does not shrink and the dough does not shrink. Collapse, that's it;

6. Exhaust the dough slightly, divide it into small doughs of about 30g each, cover with plastic wrap after rounding, and relax for 15 minutes.

7. When the dough is fermented, prepare the filling: first cut the char siu pork into slices, then shreds, and finally cut into small pieces;

8. Add chopped green onion, barbecued pork sauce and oyster sauce;

9. Stir well and serve the roast pork filling. The amount of barbecued pork sauce and oyster sauce is controlled by yourself. Taste the taste to determine how much it tastes. Generally, you can stick the minced pork into a ball; not too much, because the barbecued pork has a salty taste.

10. Flatten the loose dough;

11. Add an appropriate amount of roast pork filling, wrap it like a bun, squeeze it tightly;

12. Close the mouth down, arrange it into the baking tray, and carry out the final fermentation; my method: put the bread in the oven, put a cup of boiling water at the bottom of the oven, and leave it for about 40 to 50 minutes;

13. Fermented to 2 times to 2.5 times the original size, lightly brush with a layer of whole egg liquid, you can also sprinkle a few sesame seeds for garnish, or not to sprinkle;

14. Put it in a preheated 180 degree oven and bake for about 15 to 18 minutes until the surface is golden. After taking out the bread, brush it with melted butter while it is still hot.