Cantonese Style Barbecued Pork Buns with Honey Sauce

Name: Cantonese Style Barbecued Pork Buns with Honey Sauce
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 350g Medium powder; 5g yeast; 60g Sugar; 200g Pure milk; 25g Corn oil; 250g Shun Nam Char Siew Stuffing

by Maggie

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Barbecued pork buns is one of the representative and characteristic traditional Xiguan famous spots in Guangdong. It is one of the "Four Heavenly Kings (Shrimp Dumplings, Dried Steamed Shaomai, Barbecued Pork Buns, Egg Tarts)"

Commercial practice will add baking powder and stinky powder, the finished product will have big cracks, and it will taste very soft. Homemade should also be healthy and simple. This formula and method have a very soft taste.

Bread machine: Dongling 6D (BM1352B-3C)
Flour: Liangrun Graphite Flour Steamer: Westinghouse WTO-PC3001

Ingredients

Cantonese Style Barbecued Pork Buns with Honey Sauce

1. 1. Add all the ingredients in the bread machine barrel

2. 2. Run the "kneading" program on the bread machine, select 20 minutes

3. 3. After the program is over, take out the dough and knead it by hand for 10 minutes (add hand powder), and knead the dough until the surface is smooth

4. 4. Roll the dough into round strips

5. 5. Divide into 12 doses

6. 6. Take a potion and roll it into a circle with a thick middle and thin edges

7. 7. Add char siu filling to the noodles

8. 8. Just close the mouth

9. 9. It can also be closed like this

10. 10. Put it into the baking tray, cover with plastic wrap and let stand for 20 minutes at room temperature (room temperature 34 degrees), this is the only fermentation in the whole production process

11. 11. After the end of standing, the volume becomes slightly larger

12. 12. Put it in the middle of the steaming oven and steam for 12 minutes

13. 13. After the end, it will be stuffed for 3 minutes before being released

14. 14, eat while it is hot

15. Finished product

Tips:
1. The method is similar to the one-time fermentation of bread
2. Hand flour is the same formula
3. If you use a steamer, you can steam it only after the water is boiled, and the time is the same