Honey Sauce Barbecued Pork Bun

Name: Honey Sauce Barbecued Pork Bun
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 800g Flour; 100g Barbecued Pork Sauce; 380g-400g water; 100g Sugar; 50g honey; 20g Soy sauce; 10g Soy sauce (1 tablespoon); 20g ginger; 2 tbsp Minced garlic; Some salt; Small half onion; 4s Chives; 3 slices Sliced ginger; 5g yeast

by Sago Fiona

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My son likes to eat all kinds of stuffed snacks, especially meat stuffed. Dumplings, wontons, buns. Steamed buns are my favorite. One or two days of the kindergarten week I eat buns. When I pick him up home, I usually ask, what do you have for dinner? If it was a bun, he would be very happy to tell me that he had eaten a few buns. If you are eating a meal you don't like, you will be silent and pretend you haven't heard. Among all the steamed buns, the char siu bun is the one he never gets tired of. There is no barbecued pork buns in the kindergarten, but I make it at home. I buy two catties of pork belly and bake a roast of barbecued pork for about two weeks. If you serve two catties of noodles, you can basically make more than 30 large barbecued pork buns. Every time at this time, the child would say "Wow, I love the barbecued pork bun made by my mother the most, sweet, I love it the most". Although I say that every time, I feel very happy every time I listen to it.
My family never buys buns sold outside, especially meat buns. Because you never know what kind of meat the store has. It is really not at ease. For peace of mind, we always make our own buns by making our own dough and mixing stuffing. Maybe sometimes it's not as good-looking as made outside, but it's absolutely delicious and absolutely safe.
If you want the barbecued pork buns to bloom, you can add a few grams of stinky powder to the noodles. But it is recommended not to use it. If you are not careful, it is easy to make the finished product smell of ammonia. In general, home-made products will reduce unnecessary additives as much as possible.

Honey Sauce Barbecued Pork Bun

1. Please see this for the specific ingredients list:
Barbecued pork ingredients: 1000 grams of pork belly, 100 grams of barbecued pork sauce, 50 grams of honey, 10 grams of soy sauce (1 tablespoon), 20 grams of light soy sauce, 20 grams of minced ginger, 2 tablespoons of minced garlic, appropriate amount of salt. 4 scallions, 3 slices of ginger, appropriate amount of edible oil, 1 tablespoon of sesame oil, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, steamed bun skin Ingredients: 800g flour, 100g sugar, 5g yeast , Water or milk about 380g-400g (depending on the degree of water absorption of the flour) The buns are moderately soft and hard, not too soft, too soft buns will lie in the pan, wash the pork belly and cut into thick slices, pour 100g of barbecued pork sauce and 50g of honey , 10 grams of soy sauce (1 tablespoon), 20 grams of light soy sauce, 20 grams of minced ginger, 2 tablespoons of minced garlic, salt, and mix well. Cover with plastic wrap and marinate in the refrigerator for half a day.

2. The marinated meat is spread flat on the grilling net. Remember to spread tin foil for the barbecue. Preheat the oven to 210 degrees in advance, with the upper and lower tubes. Bake it for about 30 minutes and it will be slightly burnt on both sides.

3. Cut the roasted meat into cubes and set aside.

4. Next, make the barbecued pork sauce, add some cooking oil and sesame oil in the wok, add onion, ginger, and chives on a low heat to bring out the fragrance.

5. Pour 2 bowls of water. 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, appropriate amount of sugar. There are also sauces for marinating. After boiling, simmer for a few minutes. Scoop out the onion, chives, and ginger slices.

6. Two tablespoons of water starch thicken. (The amount of water starch depends on the situation, just make the sauce thick)

7. Pour the boiled sauce into the barbecued pork. Mix well. Let cool

8. Knead the dough to make a bun wrapper, add 800 grams of flour to 100 grams of sugar, and use warm water to melt the yeast in advance and pour it into the flour. Then slowly pour warm water or milk into the flour. Chopsticks stirred into flocculent. Then knead it into a smooth dough. Cover with a damp cloth and ferment to 2 times the size.

9. After the dough is fermented, continue to knead for a while to exhaust the air inside, and then pull into small doughs of about 35 grams each. Flatten, roll into thin noodles in the middle and on the sides, and scoop into the char siu filling. Carry and wrap it in your own way.