Kaoliang barbecued bun(gao liang cha shao bao )

Kaoliang barbecued bun

Introduction:

"Some time ago, when I went shopping and saw that there was sorghum flour on sale, I didn't hesitate to buy a bag. How could I get less local food for baking? Sorghum has a high therapeutic value, which can be used in noodles, steamed buns, cakes and even desserts. This time, because I'm afraid it will affect the gluten, it only costs 20 grams and tastes better than ordinary noodles The bag should be rough, but it's good for human body. It's OK to eat more. "

Production steps:

Step 1: put the medium ingredients in the toaster, 120g high gluten flour, 4G yeast and 100g water

Step 2: fermentation is twice as big and looks a bit like a honeycomb

Step 3: turn the toaster to let the medium material exhaust gas, stop and then add the main material

Step 4: mix the dough evenly and add butter

Step 5: mixing to expansion stage

Step 6: fermentation 2.5 times

Step 7: cook barbecued pork while waiting for fermentation: use proper amount of water to boil the streaked pork and all seasonings (barbecued pork sauce, salt, seafood sauce, old pumped raw powder) to 80% dry, then use a little water to boil the raw powder, cook the meat sauce until thick, and cool it for standby

Step 8: divide the dough into 8 equal parts and relax for 10 minutes

Step 9: take one side of the ball and roll it into a disc, then put on the barbecued pork stuffing

Step 10: put away the interface of the bun blank and put it in the mold with the necking facing down

Step 11: ferment to 2.5 times the size, coat with egg liquid and sprinkle with white sesame

Step 12: put it in a 180 degree oven, bake it for about 15 minutes, cool it and serve

Materials required:

High flour: 230g

Sorghum powder: 20g

Sugar: 30g

Salt: 3.5g

Butter: 21g

Water: 100g

Yeast: 4 g

Egg: 50g

Barbecued pork stuffing: right amount

White Sesame: right amount

Surface egg liquid: appropriate amount

Note: pork skin

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Gao Liang Cha Shao Bao