Barbecued Pork Bun(cha shao rou bao )

Barbecued Pork Bun

Introduction:

"Although it's a cottage barbecued bun, the soft and noisy skin and the taste of barbecued q-ball roasted with plum meat are really good. My family like it very much."

Production steps:

Step 1: prepare 350 grams of flour and put it in a bowl. Add 1 teaspoon of sugar.

Step 2: mix 180 grams of water and 6 grams of yeast, let it stand for 5 minutes, and then dissolve the yeast.

Step 3: add yeast water to flour for several times, and stir to form flocculent.

Step 4: blend into a smooth dough. Cover with plastic film or wet towel to prevent moisture evaporation and dough fermentation.

Step 5: dough fermentation process, prepare a piece of barbecued pork.

Step 6: dice the barbecued pork, add two spoonfuls of barbecued sauce, mix well and set aside.

Step 7: about 40 minutes, the dough fermentation to double the size, fermentation completed.

Step 8: take out the dough and sprinkle dry powder to prevent sticking.

Step 9: fully knead out the air, the dough is large, I divided into two sections, knead long.

Step 10: divide it into small pieces with uniform size.

Step 11: flatten and roll it into a middle thick, edge thin dough.

Step 12: mix the right amount of barbecued pork.

Step 13: make a bun.

Step 14: pack all the steamed buns in turn, open the distance, brush oil on the steamer to prevent sticking, or use the steamer cloth to ferment for about 15 minutes, put the steamed buns on the pot in cold water, turn the steamer to medium heat after boiling for about 10 minutes.

Step 15: steamed bun. Turn off the heat and open the lid three to five minutes later to avoid retraction.

Materials required:

Flour: 350g

Water: 180g

Dry yeast: 6 g

Barbecued pork: one piece (300g)

Sugar: 1 teaspoon

Barbecued pork sauce: 2 teaspoons

Note: 1. White sugar can help dough fermentation, also can not add. 2. Turn off the heat for three to five minutes and then open the lid of the pot to prevent the steamed buns from retracting and the skin from being ugly. 3. Dip the flour with your fingers and insert it into the dough. If the round hole does not retract or sink, it means that the fermentation is completed. 4. Fully knead the air of fermented dough, the skin of steamed stuffed bun will be smooth.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cha Shao Rou Bao