Barbecued Pork Bun(cha shao can bao )

Barbecued Pork Bun

Introduction:

"When you roast barbecued pork, you have to make barbecued bun. It's not only a table for dealing with the leftover barbecued pork, but also a table for a big breakfast! The barbecued pork is finely cut into small pieces to make it taste salty and sweet, and then wrapped in soft conditioning bread dough. In order to delay the aging of bread and keep it soft, the soup seed method can be used to treat the dough. Even if the bread baked in advance the day before is put into the microwave oven for ten seconds in the morning of the next day, or put into the oven preheated at 150 ℃ for five minutes, you can get the same fork as just out of the oven The soft skin and sweet stuffing of the steamed bread make it "fragrant" - you can't forget it, and you still want to eat it! "

Production steps:

Materials required:

High gluten flour: 195g

Water: 100g

Low gluten flour: 90g

Instant dry yeast powder: 6g

Salt: 6g

Fine granulated sugar: 30g

Whole egg: 1

Milk: 80g

Salt free butter: 45g

Barbecued pork: moderate

Scallion: 1 tablespoon

Barbecued pork sauce: 1 teaspoon

Oyster sauce: 2 tsp

Sesame: right amount

Whole egg liquid: right amount

Butter: moderate

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Cha Shao Can Bao