Cantonese Style Barbecued Pork Bun
1.
Melt the yeast with a little warm water and let stand for 5 minutes
2.
Add 1 gram of salt, 20 grams of sugar to the flour, and then pour the resting yeast into the flour and stir.
3.
Then add an appropriate amount of warm water and stir to form a flocculent.
4.
Make a smooth dough, cover with plastic wrap and leave to ferment in a warm place.
5.
Prepare 250 grams of barbecued pork.
6.
The fermentation time of the dough can be used to make the barbecued pork sauce and prepare the ingredients for the barbecued pork sauce. Put the dark soy sauce, light soy sauce, chicken essence, oyster sauce, sugar, and salt in a bowl and mix well.
7.
Add sesame oil and cooking oil to the pot to heat, pour in the onion, sliced ginger, and green onions until fragrant.
8.
Then add 100 grams of water.
9.
Add the stirred light soy sauce.
10.
Cook on low heat for 3 minutes.
11.
Remove the scum.
12.
Mix the cornstarch thoroughly with 100 grams of water. Pour the mixed cornstarch slurry into the cooked sauce.
13.
Disturb while pouring, don't pour all at once, be sure to add slowly. Cook until thick and serve.
14.
Mix the chopped barbecued pork with the barbecued pork sauce, stir well and set aside.
15.
The dough rises to twice its size.
16.
Flatten the dough to exhaust, knead it into a strip.
17.
Divide into small doses of about 30 grams.
18.
Take a small dose and squash. Roll out into small dough pieces that are thin on the outside and thick on the inside.
19.
Put the roast pork filling.
20.
Wrap up and close your mouth.
21.
Put a piece of oil paper under the barbecued pork buns, put cold water in the steamer, put the barbecued pork buns to proof for 15 minutes, then turn on high heat to steam for 10 minutes, turn off the heat and simmer for about 3 minutes before taking out.
Tips:
It is best to choose half-fat and lean barbecued pork. The buns made from lean barbecued pork will lack oil and become dry.
