Improved Bbq Pork Bun

Name: Improved Bbq Pork Bun
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 5g yeast; 120g water; 180g Flour; 80g Barbecued Pork; 3g Ginger powder; 10g corn starch; 1 tablespoon Oyster sauce; 10g Caster sugar; 1 tablespoon Soy sauce; 1 tablespoon Green onion; 10g Vegetable oil

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

As the saying goes, the delicious buns are all on the stuffing. As a northerner, although he can accept the sweet stuffing of steamed buns like char siu pork, he doesn't catch a cold on buns with baking powder (stinky powder) and powdery taste. So I improved it myself, and fermented with natural yeast powder to make the bun skin into the texture of ordinary buns. It is soft and chewy, and it is also delicious.

Barbecued pork bun is one of the "four kings" of Cantonese morning tea (shrimp dumplings, steamed siu mai, char siu buns, egg tarts). It is made by cutting into small pieces of barbecued pork, adding oyster sauce and other seasonings to make a filling, wrapped in dough, and steamed in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and a cage is usually three or four. A good char siu bun is stuffed with moderately fat and thin char siu. The foreskin is soft and soft after being steamed. It cracks slightly to reveal the char siu filling, exuding the aroma of char siu.

Improved Bbq Pork Bun

1. Melt the yeast with water, add the flour, and use a bread machine to make a smooth dough

2. Use the dough procedure to ferment to double the size

3. Take out the dough, knead out the bubbles, knead it into a smooth dough, cover it with a lid or plastic wrap, and let it sit for 15 minutes. The lid of the plastic cake box I use directly

4. Make the filling while making the noodles. A small amount of cold boiled water and cornstarch are mixed to make a sauce. A small amount of cold boiled water is mixed with dark soy sauce, oyster sauce, and fine sugar to make a sauce.

5. Heat oil in a pan, sauté the chopped green onion, pour in the sauce, boil, thicken and mix well. When it cools, it will set in a jelly shape

6. Cut the barbecued pork into grains. I used the barbecued pork that I grilled myself, and there is a small piece of pork left over for homemade barbecued pork, please refer to http://www.meishij.net/zuofa/guangshichashaorou_1.html

7. Mix the char siu pork with the solidified jelly sauce and mix well

8. The loose dough is divided into 50g small doses, kneaded and rolled into a slightly thicker round cake

9. Wrap a proper amount of stuffing, and the mouth is closed into a bun. I wrapped two kinds, one is free to close, and the other is half-open and closed like Goubuli buns.

10. Put the wrapped barbecued pork buns in a steamer with warm water at about 40 degrees, and ferment for about 40 minutes. After the fermentation reaches 1.5 times the size, steam for about 20 minutes.

11. It's steamed, break it up and eat it while it's hot

Tips:
1. Because the temperature is high in summer, room temperature can be used to melt the yeast water instead of warm water. You can choose wheat flour or high-gluten flour for the flour. Personally, I'm still not used to using low-gluten flour and cornstarch to make buns, and I don't like the feeling of flour after steaming. Another method is to add lard and sugar when mixing the noodles. Although it will increase the aroma and speed up the fermentation speed, it is too oily and too sweet, so it is not added.
2. Barbecued pork buns made by hotels usually add stinky powder or baking powder to the flour. One is to seal the crack and expose the filling after heating, and the other is to shorten the fermentation time. I personally feel that it is better to eat less additives, and natural fermentation is the best.
3. When making fillings, some methods use sweet noodle sauce. I personally feel that the consistency is enough after thickening, so I don't add it.
4. Do not roll the skin too thin, just slightly thinner than the palm of your hand.
5. I took photos with my mobile phone at night, but the color felt dark, but it tasted good. I ate one while taking a photo, hehe. .