Special barbecued bun
Introduction:
"It's" secret ", but it doesn't mean how high-grade it is, but I made it by myself. I still use milk to make dough There are still some black sesame seeds left, so they are added in. Steamed out to taste one, fragrant soft skin, rich filling, a bite full of juice, introduced to you
Production steps:
Step 1: prepare materials.
Step 2: mix flour, yeast and sugar.
Step 3: heat the milk in the microwave oven and pour it into the mixed powder. First stir it into flocs.
Step 4: knead into three smooth dough, cover with wet cloth and ferment.
Step 5: fermented dough.
Step 6: add proper amount of black sesame and knead well.
Step 7: knead the dough for the second fermentation.
Step 8: fermentation finished.
Step 9: let's make barbecued pork stuffing. Chop the pork and stir in the celery.
Step 10: add 5 tbsp BBQ sauce to marinate.
Step 11: add oyster sauce, cooking wine and salt and marinate overnight.
Step 12: hot pot, saute scallion, marinate the meat and stir fry for a while.
Step 13: exhaust the dough, rub long strips and cut into small pieces.
Step 14: make steamed buns. Here are some embryos. Steam them.
Step 15: because the stuffing is fried, the water can be boiled for 5 minutes and the cover can be simmered for 3 minutes before opening.
Materials required:
Flour: 300g
Milk: 150g
Yeast: 2G
Black Sesame: right amount
Pork: 200g
Celery: a little bit
Sugar: 30g
Scallion: right amount
Ginger: right amount
Barbecued pork sauce: 5 teaspoons
Oyster sauce: 1 cap
Cooking wine: half bottle cap
Salt: right amount
Note: 1. Milk and sugar are all helpful to fermentation, which can help dough fermentation. 12. The fried barbecued pork stuffing has a lot of juice, which is not good for baozi. It is recommended to put it in the cold room for half an hour before baozi. It's a good bag, and it's steamed with a lot of juice.
Production difficulty: Advanced
Process: steaming
Production time: several hours
Taste: Maotai flavor
Chinese PinYin : Mi Zhi Cha Shao Bao
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