Honey Sauce Barbecued Pork Bun

Name: Honey Sauce Barbecued Pork Bun
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Big bag of powder; 6g yeast; 248g water; 30g Sugar; 200g Barbecued Pork; 60g Barbecued Pork Sauce; 10g starch; 8g Soy sauce

by Anbao's Tiger Mom

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The Honey Sauce Barbecued Pork Bun is a special Cantonese morning tea snack. I used to watch movies and TVs in Hong Kong, and I would always see fragments of teahouses, where the little girl yelled "shrimp dumplings, barbecued pork buns...". Of course, this foodie of me is very interested. I haven't had the chance to go to the local area to eat authentic food, so I just thought about it at home. I think whether it is authentic or not, delicious is king. What you do is best for your stomach, and it's real materials and economical.

Ingredients

Honey Sauce Barbecued Pork Bun

1. Prepare all ingredients;

2. Put all the ingredients in the dough material into the bread bucket in the order of liquid first, then solid, put the sugar in the four corners, and put the yeast in the middle of the flour. Take care not to let the yeast touch the liquid below, start the mixing process and the surface, and then start the fermentation process. ；

3. Cut the barbecued pork into small pieces, the size you like;

4. Pour 180g of water into the pot, then pour the char siu sauce into the pot, and stir evenly while heating;

5. Add light soy sauce and stir well;

6. Pour in the cut pork siu and stir evenly, add appropriate amount of water to the starch to make starch water, pour it in, and stir evenly;

7. Cook until thick, turn off the heat, pour into a bowl and set aside;

8. When the dough is twice as large as it is, use your fingers to dip a little flour and poke a hole. If it doesn't shrink, it will be fermented. Knead for a few minutes to exhaust;

9. After rubbing into long strips, cut into small doses and squash;

10. Roll out the bun skin;

11. Put in the right amount of stuffing;

12. Wrap everything in a steamer, cover the lid and ferment for a second time for about half an hour. After the high heat is boiled, turn to a low heat and steam for about 18 minutes.