1. [Soup] 15 grams of high-gluten flour; 80 grams of water [Bread] 250 grams of high-gluten flour; 40 grams of sugar; 1 gram of salt; 20 grams of water; 3 grams of yeast powder; 1 gram of ginger powder; 50 grams of fresh milk; none 15 grams of salt and cream [Barbecued pork filling] 300 grams of pork belly; 15 grams of soy sauce; 50 grams of honey; 20 grams of oyster sauce [puff pastry] 50 grams of unsalted butter; 50 grams of sugar; 1 egg yolk; 50 grams of low-gluten flour for soup Species
2. After the soup ingredients are mixed, stir and cook over a low fire, turn off the heat when it becomes a paste, let cool, cover with plastic wrap, refrigerate for about 60 minutes and set aside
3. Put the bread ingredients (except butter) into the bread machine
4. Put the soup in the bread machine
5. Kneading process for 20 minutes, add melted butter during 15 minutes
6. Take it out and knead it for a while, only to pull out the glove membrane
7. Put it back into the bread machine and select the dough program
8. After the fermentation process is completed, the dough is taken out and exhausted
9. Divide into 10 small doughs, each 40g
10. Stir the pork filling
11. Wrap it like a bun
12. Leave to ferment for 15 minutes
13. Mix the puff pastry ingredients together
14. Put it in the piping bag and cut a small mouth
15. Squeeze on the barbecued pork bun
16. Put it in the preheated oven, 160° for 15 minutes
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