Homemade Barbecued Pork Bun
1.
Fresh front leg meat. (The fat to thin ratio can be adjusted according to your own taste).
2.
Wash, remove the fascia, and cut the fat and lean meat into small pieces. (I also chopped the skin and added it to the fat)
3.
Turn on medium and low heat, and stir-fry the fatty meat in a pan. (Be careful not to be splashed by oil)
4.
Prepare the barbecued pork sauce. (The Haitian barbecued pork sauce I use is sold online)
5.
The fat began to shrink, and a lot of oil was added.
6.
Pour in the lean meat and stir fry. (Continue to medium and small fire)
7.
It gradually turns golden yellow and more and more oil. You can put the excess oil out to prevent the finished filling from being too greasy to eat.
8.
Add a bowl of hot water to the barbecued pork sauce and stir well.
9.
Add half a tablespoon of sugar to neutralize the saltiness of the barbecued pork sauce. (You can add a spoonful if you like sweet ones)
10.
Pour the prepared char siu sauce into the pot, just over the meat noodles.
11.
Cover the lid, reduce the heat to a minimum, and simmer for half an hour.
12.
Through the lid, you can see that the soup is getting thicker and thicker.
13.
When the time is up, turn off the heat, transfer to a bowl, let cool, and freeze. (So that it will not flow out when the package is packaged)
14.
Prepare warm water. (This weight is the result I got the second time)
15.
Pour 40 grams of sugar into warm water and stir well. (Sugar can promote the effect of yeast, and we like to eat buns with flavor)
16.
Add yeast powder. (Actually put five grams)
17.
500 grams of plain flour. (Different brands, they should be similar)
18.
Pour the mixed yeast water into the flour. (Stir it with chopsticks while pouring)
19.
Stir it into cotton wool.
20.
Knead the dough with your hands into a smooth and non-sticky dough. (Pen light, hand light, face light)
21.
I added half a spoonful of peanut oil.
22.
Continue to knead into a smooth dough, let it stand, cover it, and leave it to rise for an hour and a half. (The fermentation time varies according to the weather and temperature)
23.
The fermentation is successful. (If you dig a hole in the middle with your hand, and you don’t immediately retract, you’re done!)
24.
Sprinkle a little flour on the chopping board and remove the dough to exhaust.
25.
After fully venting, knead into a strip and divide into two.
26.
Take one of them and rub it into a long strip.
27.
Divide into about 85 grams of doses. (The kitchen scale I use, maybe if you don’t have one)
28.
Take one of them, press it flat, and use a rolling pin while turning it into a circle with a thick middle and thin sides. (Because I don’t know how to make pasta, the shape can only be like this)
29.
Take out the barbecued pork that has been frozen for an hour.
30.
Put the dough on the palm of your hand.
31.
Spoon two spoons on the dough. (If you don’t like too much meat, put less)
32.
Pinch one side of the dough and pinch the pleats. (Please forgive my limited level)
33.
Spread a layer of oil on the bottom of the wrapped buns, put them in a steamer covered with gauze, cover them, and continue to ferment for 20 minutes. (Greasing is for steaming and taking out without sticking, and the gauze is used for water vapor to drip onto the gauze without affecting the beauty of the buns)
34.
Turn on high heat and steam for 15-minutes after the water is boiled.
35.
Through the lid, we can see that the buns are expanding.
36.
After turning off the heat, open the buns for five minutes. The fragrant barbecued pork bun is ready!
37.
The palm of your hand is so big!
38.
Thin skin and big filling, soft and fragrant! Take a bite and feel satisfied!
Tips:
Rory Wow
1 After comparison, I think the foreleg meat is better than the pork belly.
2My portion is to make 10 big buns. (The material and the skin are just right.)
3 The water used for making noodles is also what I have compared. Dry and wet are very suitable.
4 The char siu sauce itself is salty, no need to add seasoning.
5The fillings of the ordinary barbecued pork buns are filled with onions. Our children don't eat them, so they didn't put them in. (Adjust according to your own taste is the best food)
