Double color barbecued bun(shuang se mi zhi cha shao bao )

Double color barbecued bun

Introduction:

"I've made barbecued bun several times. Because I baked it myself, even the old man who didn't like to eat bun would eat it. This time, I made a double colored bun skin to add points to the appearance."

Production steps:

The first step: as shown in the picture, 300 grams of pork, 1.5 spoons of pork sauce, 1 spoons of honey, 1 spoons of soy sauce, 1 spoons of Baijiu, 15ml of a spoon, and ginger slices of two slices of scallion.

Step 2: peel the pork (you can ask the vendor to peel it when you buy it), add the barbecued pork marinade, grab well, seal it with plastic wrap, and refrigerate it in the refrigerator for one night

Step 3: after marinating the barbecued pork, take it out and warm it up at room temperature. First, make the bun skin. First, divide the flour into two parts of 150g, cut two or three carrots, add a little water, beat the juice with a cooking machine, divide the yeast into two parts, and add some lard

Step 4: pour the yeast into water and carrot juice respectively

Step 5: stir the flour while adding yeast water until the flour is flocculent

Step 6: knead the flocculent flour into a smooth dough by hand, add carrot juice into another portion of flour and knead into a smooth dough, seal it with plastic film or cover it with wet cloth, put it in a warm place and ferment to twice the size

Step 7: the dough fermentation time, to roast barbecue, oven preheating 200 degrees for 10 minutes, barbecue on the baking plate, into the oven about 30 minutes

Step 8: take out the marinade and turn it over when baking for 10 minutes, and brush the marinade again when baking for another 10 minutes

Step 9: after barbecue, cut into small pieces and set aside

Step 10: make the sauce of barbecued pork. The ingredients are as follows: a small section of green onion, three or four slices of onion, two slices of ginger, 10g of soy sauce, 5g of soy sauce, 10g of oyster sauce, 30g of sugar, 10g of peanut oil, 5g of sesame oil, and a little water

Step 11: put peanut oil, sesame oil into the pot, stir fry onion, scallion and ginger slices over medium low heat until golden

Step 12: pour in oyster sauce, soy sauce and sugar, stir fry for a while

Step 13: add about 50ml water, bring to a boil for 3 minutes, then remove the ginger and onion from the juice

Step 14: thicken with a little starch water

Step 15: take the right amount of under juice and barbecued pork, mix well, and the meat filling is ready

Step 16: at this time, the dough is almost fat, twice the size of the original, tear open the inside to form a honeycomb

Step 17: take out the dough and exhaust, add proper amount of lard, a little baking powder, knead well, cover with plastic film and relax for 15 minutes

Step 18: divide the dough into four parts

Step 19: knead the noodles into equal length, dip a little water into the dough, stick them together as shown in the picture, and separate the colors

Step 20: roll the arranged noodles into a ball, twist them a little, and continue to rub them until they are completely bonded

Step 21: cut the dough into eight equal parts, face up, press flat and roll it into a thick bun skin with thin edge in the middle

Step 22: the side with the more beautiful pattern is downward, put on the right amount of barbecued pork stuffing, and wrap it into buns

Step 23: put the steamed buns on the steamer, take water at the bottom of the steamer, cover it and wake up for 30 minutes. I'm used to steaming the steamed buns after the water is boiling, so remove the steamed buns, steam the steamed buns over high fire for 10 minutes, stew for 3 minutes and then remove the cover

Step 24: there are many step diagrams, which are wordy. I hope I won't feel dizzy

Materials required:

Barbecue marinade: barbecue sauce: 1.5 spoons

BBQ marinade: Honey: 1 teaspoon

Barbecued pork marinade: soy sauce: 1 teaspoon

Barbecued barbecue sauce: Baijiu: 1 scoops

Pork: 300g

Dough: low gluten flour: 300g

Dough: water: 75g

Dough: carrot juice: 75g

Dough: yeast: 3G

Dough: Lard: right amount

Dough: baking powder (optional): a little

Less juice of barbecued pork: proper amount

Note: 1: if the trouble of friends can also directly buy ready-made barbecued pork, but certainly not their own barbecue delicious. 2: barbecue temperature is only for reference, according to their own oven to adjust the spleen, barbecue to scorch red. 3: now in winter, dough fermentation is too slow, you can put hot water in the steamer, dough fermentation on the steamer. 4: baking powder do not like it Lard is used for flavoring and whitening. 5: the arrangement of two-color noodles should be separated. The dough surface must be smeared with some water to make the noodles better adhere to each other. 5: barbecued pork bun is sweet food, and diabetics are not allowed to eat. 6: I've talked so much. What else can I ask if I don't understand

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: salty and sweet

Chinese PinYin : Shuang Se Mi Zhi Cha Shao Bao