Name: Hong Kong Style Barbecued Pork Buns with Honey Sauce
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Plum meat; 1/2 tbsp Cooking oil; 2 tbsp Barbecued Pork Sauce; 2 tsp corn starch; 5 tbsp Plain Water; Some Red yeast powder; 200g High-gluten flour; 50g Low-gluten flour; 40g egg; 120g water; 20g Sugar; 2g salt; 25g butter

Hong Kong Style Barbecued Pork Buns with Honey Sauce

by yiyi mother

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Most of the well-known pork buns are steamed, but mine is grilled. I have eaten it once in a Hong Kong restaurant. It is delicious. The skin is similar to bread, with a fragrant butter flavor, and the inside is sweet and slightly salty with honey-glazed pork filling. The combination of Chinese and Western is just right. I have a problem. I just want to mess up after eating delicious food outside and go home. No, it's too delicious and delicious. I admire myself. Haha raw materials:
Barbecued pork filling: 150g pork plum meat, 2 tablespoons of Lee Kum Kee barbecued pork sauce, 1/2 tablespoon of cornstarch, 2 tablespoons of water, 5 tablespoons of red yeast rice flour, appropriate amount of bread ingredients: high-gluten flour 200g low-gluten flour 50g eggs 40g water 120 g sugar 20 g salt 2 g butter 25 g

Hong Kong Style Barbecued Pork Buns with Honey Sauce

1. To make char siu pork, you must choose good plum pork. A pig will only cost 4 or 5 kilograms, and the taste is very good.

2. Cut plum meat into 1 cm cubes

3. Add 1 tablespoon of Lee Kum Kee barbecued pork sauce and stir well

4. Keep in the refrigerator overnight for later use

5. Mix all the ingredients in the dough except butter

6. After kneading into a smooth dough, add butter and knead to the expansion stage

7. Can pull out the glove membrane

8. Put the kneaded dough into the container and cover with plastic wrap for a fermentation

9. Put a spoonful of oil in the pot

10. Heat to 50% heat. Stir the diced pork until its color changes. Add 1 tablespoon of Lee Kum Kee barbecued pork sauce and a little red yeast rice powder and stir-fry evenly

11. Stir cornstarch with water and pour it into the pot

12. Cook until thick

13. Fried look

14. Put it out and let it cool, put it in the refrigerator for later use

15. When the dough grows to 2.5 times its size, dip your fingers in the flour and poke into the dough without shrinking the holes.

16. Take out the dough and vent and divide it into 16 parts

17. After spheronization, the cling film relaxes for 10 minutes

18. Take a dough

19. Roll round

20. Wrap the barbecued pork filling

21. Pinch

22. Close the mouth down and put it into the baking tray

23. Carry out the final fermentation fermentation to 2 times the size

24. The second fermentation is complete

25. Brush the surface with egg wash

26. Put it in the preheated oven and fire it up and down at 180 degrees for 18 minutes, and brush with diluted honey water after it is out of the oven.