Sweet and Delicious Barbecued Pork Buns
1.
Wash the 2 fat and 8 lean front legs, cut into peanut-sized cubes, pour a little oil in the pan and moisten the pan (nonstick pan may not be poured), heat the oil and pour into the diced meat and fry
2.
Stir-fry until dehydration begins to produce oil, add ginger slices, garlic slices and fry until fragrant, pour an appropriate amount of cooking wine and simmer in the pot
3.
Pour in the pre-mixed sauce and stir evenly.
Sauce: Barbecued pork sauce, oil, dark soy sauce, honey (if you don't like sweetness, don't put it, kids generally like sweetness)
4.
Pour in the water slightly immersed in the meat, boil, turn to medium-low heat and simmer slowly, simmer until the soup is visibly reduced, add water and starch while stirring, until the starch is cooked through, pay attention not to collect the soup too dry Too thick, this kind just needs some soup.
Water to starch ratio: 1 tablespoon of starch, 5 tablespoons of water.
5.
Just put it in the refrigerator or freezer to let the broth solidify. Don't freeze into rocks in the freezer! Just solidify.
If it is minced by a meat grinder, you can add less water to stew, because the minced meat is easy to be cooked.
Knead the dough after the meat is frozen. When preparing the bun, stir and mix the minced meat with chopsticks. Put it in the refrigerator in time when it is not packaged in summer.
6.
Add water, yeast, and aluminum-free baking powder to the flour (you can leave it alone if you are more confident in your pastry, plus it is softer), stir it into a flocculent shape with chopsticks.
7.
Knead it into a rough dough and wake it up for 5 minutes (10-15 minutes in winter), then knead it again, and then wake up and repeat until the dough is smooth.
I have to say that kneading dough with a machine is really worry-free! As the saying goes: If you want to do well, you must first sharpen your tools! Kneading the dough by hand hurts the wrists and tends to get tenosynovitis. Girls should take care of themselves while loving their family.
8.
Knead the dough directly into a long strip about the thickness of a rolling pin
9.
Cut into uniform size
10.
The cut is fine and non-porous, and the dough is almost in place
11.
Roll the cuts on both sides with flour and flatten them with your palms
12.
Roll out into a thick round piece on the thick side in the middle. The bun wrapper should not be rolled too thin, otherwise the dough will not stretch and the steamed bun wrapper will look like dead noodles.
Pack a spoonful of minced meat, don't pack too much, it will overflow. I forgot to take photos during the packing process. Please refer to other people's packing methods. The steamed buns should be as high as possible so that they will not collapse or become flat when steamed.
13.
This recipe is more suitable for the size of 14 buns. I'm here to show my craft in this step, hehe
14.
The wrapped buns are placed directly on the steamer filled with greased paper or cage cloth and covered with a lid. This type of greased paper does not stick to the skin of the buns, which I prefer.
Ferment to 1.5 times the size, about 20 to 30 minutes in summer, and see the condition for yourself when the room temperature is low in winter.
15.
After it's cooked, steam it in a pot on cold water, boil for 15 minutes, turn off the heat and simmer for 5 minutes, and cook immediately.
Tips:
1. The bun noodle is to wake up and knead more.
2. Frozen the char siu filling in advance until the soup is solidified before it is ready to be packaged.
