Cantonese Style Barbecued Pork Buns with Honey Sauce

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

by Maggie

4.7 (1)

Favorite

Difficulty

Normal

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.
(Recipe reference House and Road)

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

Ingredients

Cantonese Style Barbecued Pork Buns with Honey Sauce

1. Add all the main ingredients into the bread machine barrel.

2. The bread machine runs the "kneading" program, select 20 minutes.

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. Roll the dough into round strips.

5. Divide into 12 doses.

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

7. Add char siu filling to the noodles.

8. Just close your mouth.

9. It can also be closed like this.

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

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

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

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

14. It tastes best when 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