Honey Sauce Barbecued Pork Bun

Name: Honey Sauce Barbecued Pork Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Zhongyu Multi-purpose Wheat Core Flour; 3g Dry yeast; 400g Pork filling; 80g Barbecued Pork Sauce; 2g Baking powder; 150g warm water; 20g Fuel consumption; 10g Soy sauce; 20g Rice wine; 30g Peanut oil; 10g starch; 25g Shimizu; 1/4 onion

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

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.
Where is the Chinese steamed bun? Of course it is the pork bun from Guangdong, China! The barbecued pork bun has the reputation of being one of the four kings of Cantonese morning tea. It is moderately salty and sweet, and rich in nutrition. You can accept this taste no matter you are from the south or the north.
The filling of barbecued pork is actually not that mysterious. Today, I will teach you how to do it for lazy people. Just a few spoonfuls of sauce can make a rich and tender barbecued pork filling. The meat is not old and woody, especially delicious! The recipe will be served later, you may wish to store it if you like it, and start making it when the materials are ready!

Honey Sauce Barbecued Pork Bun

1. Prepare the ingredients. Use plum meat or pork belly for the meat filling. Don't be lean. The taste will be scumming. It must be tender with fat.

2. Mix the noodles, melt the warm water and yeast, put the baking powder into the flour and mix well, pour the warm water into the flour in portions, knead it into a smooth dough, put it in a bowl, and cover with plastic wrap.

3. Put the dough in a steaming oven and leave it to ferment at 35 degrees for about half an hour. You can also put it in a pot with warm water to ferment.

4. When fermenting, let's make the barbecued pork sauce, heat the pan, add oil, pour in chopped onions and stir fry until fragrant.

5. After the onion becomes soft, pour the meat filling, stir fry quickly to spread, stir fry over medium heat, stir out some of the oil in the fat, and the meat will be less greasy and tender.

6. Then pour soy sauce, oyster sauce, dark soy sauce, and Cantonese rice wine to stir fry the aroma. When you see the meat is colored, you can pour the char siu sauce.

7. Pour the char siu sauce and stir-fry evenly, try the taste, the saltiness is fine, just mix the cornstarch and water, pour it into the pot, stir and boil, the char siu filling will start to become sticky and shiny. When you are done, pour it out and let it cool for later use.

8. After the char siu filling is done, the noodles are well fermented, poke a hole down, do not collapse or rebound, take out the noodles, vigorously work a miracle, knead for 5-8 minutes, exhaust the gas inside, and make the buns smooth It's delicious again.

9. The kneaded dough is rolled into long strips and cut into 10 equal parts. Cover the unused dough with plastic wrap to prevent drying.

10. Take a piece of dough, roll it into a thin sheet in the middle and a little thinner on the side, put an appropriate amount of filling, wrap it up, make the pleats look good and have more appetite!

11. The wrapped buns are particularly beautiful. The pleats are more beautiful than the other. They are fermented in a steamer for 20 minutes, and the surface of the buns swells up.

12. Turn on the pure steaming function of the steamer, steam for 20 minutes, do not open the door after steaming, and then open the steamer for 5 minutes. The same operation can be done with the steamer!

13. The white and fat pork buns with honey sauce are ready, each one is extremely soft and super delicious!

Tips:
Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.