Cantonese Style Barbecued Pork Bun
1.
Make barbecued pork filling: wash and drain the pork, peel and remove the red onion, peel and wash the ginger, chop the pork, spring onion, and ginger separately into the basin, add the barbecued pork sauce, abalone sauce, cooking wine, salt, and chicken Powder, honey
2.
Stir evenly in one direction with chopsticks, wrap in plastic wrap, marinate in the refrigerator for half a day, heat up a pan, put an appropriate amount of cooking oil, pour in the marinated fillings, stir-fry for 10 minutes, and fry until the minced meat turns white
3.
Add a little water, cover the lid and simmer for 10 minutes, open the lid, add 3 tablespoons of char siu sauce, stir quickly evenly
4.
Add a small amount of water to the starch to make water starch, pour it into the filling, stir-fry until the filling is thick, turn off the heat, sprinkle with white sesame seeds and stir evenly, shovel and set aside to cool naturally; make bread crust Steps: Put all the ingredients into the bread bucket, press the kneading function for 30 minutes, until the kneading program ends
5.
After the dough is made up, press the fermentation function and continue to ferment in the bread machine barrel. The dough will be fermented to two or five times the size. Take out the dough and press it to exhaust. Divide into 7 small doughs of the same size, and then relax for 15 minutes after rounding.
6.
Roll the dough into a round shape, wrap it with char siu minced meat, close the mouth tightly, brush a layer of cooking oil on the mat on the steaming rack, and put it into the buns. Leave space between each bun to prevent the buns from being squeezed and deformed , Cold water into the pot, don’t rush to turn on the fire, cover the pot, let it rise again in the pot for 15 minutes, turn on the low heat to steam, turn on the high heat and steam for 15 minutes, after the steamed buns are steamed, turn off the fire source. Simmer in the pot for about 10 minutes, then take out the buns
Tips:
Barbecued pork sauce can be prepared one day in advance and stored in the refrigerator after cooling. It is much easier to make buns the next day. No butter is put on the noodles this time. When taking out and shaping, you can apply a little cooking oil on your hands to prevent the dough from sticking. Each type of flour absorbs water. The amount is different, add or reduce the amount of flour and water according to the actual situation when mixing the noodles. The all-purpose flour I used, the amount is just right~
