Steamed buns with bean curd and barbecued pork(fu ru cha shao bao zhong zhong )

Steamed buns with bean curd and barbecued pork

Introduction:

"People on our side usually call this kind of pork bun made of red fermented bean curd barbecued pork bun. In fact, the traditional barbecued pork bun is one with soy sauce and oyster sauce."

Production steps:

Step 1: it's better to marinate the meat one day in advance. Mix all the stuffing materials except the scallion, and mix the scallion when you want to make steamed buns. Add salad oil and a little water to make steamed bun juicy

Step 2: mix the medium dough with scraper, cover and place for about 1 hour. Cold days can be extended appropriately, mainly depends on the state of the dough, you can stick a little powder, press the following dough, if the tissue becomes more light and soft, it is good.

Step 3: after the medium dough is developed, add the main dough and mix the rest of the ingredients to form a dough (corn oil is not put first).

Step 4: start mixing the dough, and beat to make the dough gluten. Drop the dough into a long shape.

Step 5: fold.

Step 6: drop the dough again and repeat until the dough is smooth.

Step 7: after mixing into smooth dough, add corn oil and knead until completely absorbed.

Step 8: let the dough rest and relax for 5 minutes.

Step 9: divide the dough into 12 equal parts, then round one by one and relax for 5 minutes.

Step 10: roll the dough into a thin disc with a thick center.

Step 11: pack in the meat.

Step 12: wrapped bun.

Step 13: wrap the bottom of the bun with oil paper (if there is no oil paper, you can brush oil on the steaming rack or use steaming cloth), and ferment for about 20 ~ 30 minutes. The dough volume will increase slightly.

Step 14: boil water in the pot, steam the steamed buns over high heat for 8-10 minutes, and then open the lid after 5 minutes to prevent the steamed buns from retracting.

Materials required:

The materials are as follows

Medium gluten flour: 260g

Dry yeast: 3 G

Steamed bread improver: 3 G (optional)

Water: 165G

Main dough: the ingredients are as follows

Medium dough: all

Powdered sugar: 25g

Corn oil: 15g

Baking powder: 3 G

Salt: 1g

Mince: the ingredients are as follows

Streaky pork (peeled and sliced): moderate amount

Scallion: right amount

Sesame oil: right amount

Sugar: right amount

Red rot milk: right amount

MSG: right amount

Raw powder: appropriate amount

Salad oil: right amount

Note: 1. Sending seed in advance will improve the taste of the dough and make it soft and sweet. When you make noodles, you should pay attention to the control of time. The relaxation time in the middle and the final fermentation time should not be too long, otherwise the texture of the dough will be different, such as bulky but not springy. 2. Flour can be commercially available ordinary bulk flour, or packaged steamed bread flour.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Fu Ru Cha Shao Bao Zhong Zhong