Cantonese cuisine: Barbecued Pork Bun(yue cai cha shao bao )

Cantonese cuisine: Barbecued Pork Bun

Introduction:

"Barbecued bun" is one of the representative dim sum in Guangdong, and one of the "Four Heavenly Kings" (shrimp dumplings, dry steamed Shaomai, barbecued bun and egg tart) of Cantonese morning tea. To cut into small pieces of barbecued pork, add oyster sauce and other seasoning into stuffing, wrapped with flour outside, steamed in a steamer. Barbecued pork buns are usually three or four in a cage. A good barbecued bun is filled with medium fat and thin barbecued pork. After steaming, the foreskin is just soft and smooth, and slightly splits to expose the stuffing of barbecued pork. It exudes the fragrance of barbecued pork

Production steps:

Step 1: dissolve yeast in warm water and let stand for 5 minutes.

Step 2: add yeast water into the flour to form a soft dough, cover it with plastic film and ferment it to 1.5 to 2 times of the original size, showing a honeycomb shape; gently squeeze the dough by hand to remove bubbles.

Step 3: add sesame oil and sugar to the dough and continue to knead.

Step 4: knead until the flour is soft and moderate, wrap it with plastic film and ferment to a certain extent, then knead well and wait for use.

Step 5: cut the pork into small cubes at the ratio of 1:1.

Step 6: heat up the pan with a little oil, add the Diced Pork with barbecued pork, stir in 2 spoons of oyster sauce, 1 spoonful of soy sauce and 1 / 2 spoonful of chicken essence, and serve evenly.

Step 7: add the water of onion and ginger to the meat filling twice and mix well.

Step 8: pull the dough into a small dosage form, press it into a bun skin and put in the stuffing.

Step 9: pleat into bun. (for the first time, I didn't worry about not exploding because I left a hole in my bag.)

Step 10: put the steamed buns in the steamer and steam them.

Step 11: steam over high heat and turn to low heat for 15 minutes. Turn off the heat and simmer for 2-3 minutes before opening the lid.

Materials required:

Flour: right amount

Barbecued pork: moderate

Oyster sauce: right amount

Onion ginger water: right amount

Sesame oil: appropriate amount

Sugar: right amount

Soy sauce: moderate

Note: 1. There is no relationship between the opening of steamed stuffed bun and the tightening of the kneading. If it wants to explode, it will explode as tightly as possible. 2. It is not the steamer, but the noodle. It's nothing to do with the dish. 3. Do not need to relax the steamed buns before boiling water. Steam them directly.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yue Cai Cha Shao Bao