1. Wash pork belly and tenderloin, cut into small pieces, add Lee Kum Kee barbecued pork sauce
2. Mix well and marinate for more than 12 hours
3. Add a little vegetable oil to a non-stick pan and heat it up, then add the marinated pork
4. After sautéing on low heat, add cornstarch water to thicken, add a little red yeast rice to color (or not add)
5. After frying, cover, cover with plastic wrap, and refrigerate in the refrigerator until solidified.
6. Prepare the ingredients: except for the butter, mix well in the basin
7. Move to the kneading pad and start kneading by hand
8. About ten minutes later, the surface of the dough is smooth, add 25 grams of butter and continue to knead
9. After ten minutes, the dough can be pulled out of the film
10. Gather into a ball and cover with plastic wrap for fermentation
11. The dough is fermented in one hour
12. After exhausting, divide into eight equal parts and cover with plastic wrap to relax for 20 minutes
13. After relaxing, take a dough and press it flat and roll it out with a rolling pin
14. Flip the bread on the char siu filling
15. Wrap everything like a bun, and put it on the baking tray with the mouth down for secondary fermentation.
16. Ferment for about 45 minutes, brush the egg mixture and send it to the middle of the oven, preheat at 180 degrees and bake for 18 minutes.
17. Finished picture
18. Finished picture
Tips:1. The water absorption of each brand of flour is different, the amount of water is increased or decreased as appropriate
2. The temperature of each oven is different and must be adjusted according to the temperature of the oven
