Barbecued Pork Bun(yue cai cha shao bao )

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. Generally, the size of barbecued bun is about 5cm in diameter, and a cage is usually three or four. 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:

Materials required:

Flour: 200g

Barbecued pork: some problems

Fresh milk: 130ml

Onion and ginger oil: 1 teaspoon

Sugar: a spoonful

Chicken essence: half a spoon

Raw soy sauce: 1 teaspoon

Oyster sauce: 2 teaspoons

Sesame oil: a little

Baking powder: 3 G

Sugar: 15g

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Yue Cai Cha Shao Bao