Pork Bun(zhu zai bao )

Pork Bun

Introduction:

"I asked my LD what it was called in English, and he said with a smile: it's piginablanket. Coincidentally, southerners like to call it piggyback, just like a pig wrapped in a quilt. Although there are differences between Chinese and Western cultures and traditions, they are also human beings, and they always have similarities and commonalities. "

Production steps:

Step 1: 5 hot dogs.

Step 2: put the high gluten powder and low gluten powder in a bowl, stir well and put them aside. First, warm the water (hand feeling warm enough), add yeast, sugar, whole egg, cheese powder in the blender container, stir a few times, so that the yeast can be more fully melted, and then add salt, stir a few times, pour in high gluten powder and low gluten powder, start with low speed stirring, then turn to medium speed stirring.

Step 3: after mixing into a dough, cut the salt free butter into small pieces, add it to the dough, continue to stir, mix the dough with low and medium speed alternately for a period of time, and stir until the dough can pull out the film.

Step 4: after mixing, seal the surface of the container with film to prevent water loss, and the dough surface will not dry and harden.

Step 5: preheat the oven for 1 minute, turn off the fire, open the box light, so that there is a warm environment in the oven, don't be too hot, put the dough into the oven and let it ferment for 60-80 minutes.

Step 6: ferment to 2-2.5 times of the original volume (it can be said that you can't make it clear. It's good that you can make your own purse like this. Laugh at yourself).

Step 7: take out the dough, rub it on the chopping board and exhaust. We can hear the "squeak" sound from the air hole. When it's almost finished, put it back into the container, cover it with wet cloth or film and wake up for 20 minutes.

Step 8: divide the dough into 5 equal parts (it can also be divided by naked eye, and the difference between each one should not be too big).

Step 9: roll the dough into a long tongue shape, involve in the hot dog and close down.

Step 10: put in a non stick baking pan, coat with egg liquid, sprinkle with sesame seeds, wake up for 15-20 minutes, then put in a preheated oven, bake 250-300f over low heat for about 20 minutes. (everyone should adjust the time and temperature according to the situation of their own oven. I'm not sure. Don't heat it too high first. I'd rather bake it for a long time.).

Materials required:

GAOJIN powder: 150g

Water: 80g

Hot dog: 5

Dry yeast: 1 tsp

Milk powder: 1tsp

Butter: 15g

Sugar powder: 20g

Whole egg liquid: 10g

Salt: 1 / 4tsp

Note: in order to prevent the surface and bottom of steamed buns from being too hard, put a large baking plate in the lower grid of the baking plate, and put a glass of water in the plate, so that the steamed buns will not harden.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Zhu Zai Bao