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Steamed BBQ Pork Bun's practice is the most authentic one.

First of all, prepare the ingredients: 600g flour, proper amount of light soy sauce, right amount of oyster sauce, right amount of sesame oil, 500g roast pork, right amount of sugar, right amount of spring onion and ginger. Add sugar, oil, yeast, water and dough to the flour and ferment for 2 hours. Lean pork, add salt, spring onions and ginger, sugar, light soy sauce, oil consumption pickled for 1 hour, put into the oven 200 ℃ baking for 40 minutes. To make barbecued pork.

Make stuffed pork minced pork, add seasoning to marinate and taste. Chopped onions and mix well with pickled diced pork. Mix the flour with yeast and stir in warm water to form a dough. Ferment the dough in a warm place until it expands to twice its original size. Make Steamed BBQ Pork Bun knead the fermented dough until smooth and cut into small preparations. Take a dose and roll it into a round dough with thick middle and thin edges.

Step: 3 grams of yeast is hydrated with warm water in advance. 500g of low-gluten flour, 50g of sugar, 20g of lard, 3g of smelly powder (which is necessary for Steamed BBQ Pork Bun to blossom) into the basin. Add 270ml yeast water. Stir with chopsticks first. Knead the dough and cover the cling film and ferment to 2 times the size. Cut the barbecued pork into small pieces prepared in advance (I have a detailed recipe in front of the barbecued pork recipe).

The production of authentic Cantonese-style Steamed BBQ Pork Bun, honey taste is one of its characteristics. First prepare the skin material: 150 grams of low-gluten flour, 30 grams of fine sugar, 1 and 1 tap 2 tablespoons of baking powder, 180 ml of water and 1 and 1 of 2 tablespoons of lard. Build the flour into a flour wall, leave a small hole in the center, add fine sugar, baking powder, water and lard in turn, stir well, and knead to form a dough. Then prepare the filling materials: 150 grams of pork slices and 210 grams of barbecued sauce.

Hong Kong-style Steamed BBQ Pork Bun's practice: cut the plum blossom meat into thin strips and add seasonings such as barbecued pork sauce, onion, ginger and garlic, light soy sauce, cooking wine and salt. After grasping it well, make some small holes in the meat with a fork, put it in the refrigerator and marinate for three hours, and pay attention to take it out and turn it several times. Spread the pickled meat flat on a baking pan covered with tin foil. Put it in an oven preheated to 180 degrees and bake for 35 minutes.

[package and steaming] divide the fermented dough into small preparations, each of which is about 30-40 grams. Take a dose and roll it into a round piece with a rolling pin, slightly thicker in the middle and thinner at the edge. Place appropriate amount of barbecued pork stuffing in the middle of the dough. Knead the edge of the dough to the middle and tighten the seal. Put the wrapped Steamed BBQ Pork Bun in the steamer and keep it at a certain interval to avoid adhesion. After the water is boiled in the fire, put the steamer on and steam over medium heat for about 12-15 minutes.

Steamed BBQ Pork Bun's family practice

1. Take an agent and roll it into a round piece with a rolling pin, slightly thicker in the middle and thinner at the edge. Put the right amount of Honey-Stewed BBQ Pork stuffing in the middle of the dough, wrap it and squeeze it tightly. Fermentation and baking: put the wrapped Steamed BBQ Pork Bun on the baking pan at some intervals. Ferment again for about 30 minutes until Steamed BBQ Pork Bun becomes more fluffy. Preheat the oven to 180C, place Steamed BBQ Pork Bun in the middle of the oven and bake for about 15-20 minutes, or until the surface is golden brown.

2. The main materials for Steamed BBQ Pork Bun are flour, yeast, sugar, oil, salt, water, barbecued pork, spring onions, ginger and garlic, soy sauce, cooking wine, sugar, salt, five-spice powder and so on. To make dough, mix 500 grams of flour, 10 grams of yeast, 30 grams of sugar, 20 grams of oil and 5 grams of salt and stir in the right amount of water to form the dough.

3. Secondary fermentation: put the wrapped Steamed BBQ Pork Bun in a steamer, leave a certain gap, cover the lid for secondary fermentation, about 15-30 minutes. Steaming: after boiling the water over high fire, put the steamer on and steam over medium heat for about 12-15 minutes. The steaming time depends on the size of Steamed BBQ Pork Bun. Out of the pot: after steaming, turn off the engine and wait a few minutes before opening the lid to prevent the barbecued buns from collapsing due to excessive temperature difference.

How does Steamed BBQ Pork Bun compare Pengsong?

1. The first step: first prepare 600g plum head meat to rinse clean, do barbecued pork stuffing, choose plum head meat, be tender, smooth and fragrant, wash plum head meat well, cut it into small pieces the size of fingernails, cut a little ginger and garlic slices, put a little peanut oil in the pan, first stir-fry pork, stir-fry lard, add ginger and garlic slices, stir-fry it fragrance, pour into 15 grams of yellow rice wine, 40 grams of barbecue sauce, add 5 grams of honey, a little light soy sauce Stir-fry a little oyster sauce.

2. 5g bubble powder Steamed BBQ Pork Bun's practice of fluffy flowering: a piece of lean meat, a tablespoon of barbecued pork sauce, light soy sauce, an old soy sauce (the proportion of light soy sauce and soy sauce is about 1:1) garlic, minced ginger, white pepper and honey. Put all the materials except honey into a sealed bag and knead the seasoning evenly with your hands. Put it in the refrigerator for 24 hours and put it on the grill, brush it with honey and cover with a baking pan with tin foil dripping juice.

3. Secondary fermentation: put the wrapped Steamed BBQ Pork Bun on steamer cloth or oil paper, keep a certain distance, and carry out secondary fermentation for about 30 minutes, so that Steamed BBQ Pork Bun becomes more fluffy. Steaming: boil the pot with water, put the steamer on, steam over high heat for about 15 minutes. After steaming, turn off the engine and wait a few minutes before opening the lid to prevent the barbecued buns from collapsing due to excessive temperature difference.

What does Steamed BBQ Pork Bun do? Detailed practice

1. Step: 3 grams of yeast is hydrated with warm water in advance. 500g of low-gluten flour, 50g of sugar, 20g of lard, 3g of smelly powder (which is necessary for Steamed BBQ Pork Bun to blossom) into the basin. Add 270ml yeast water. Stir with chopsticks first. Knead the dough and cover the cling film and ferment to 2 times the size. Cut the barbecued pork into small pieces prepared in advance (I have a detailed recipe in front of the barbecued pork recipe).

2. First, make barbecued pork sauce. Sift the low gluten flour, Cheng powder, Taibai powder and cornmeal, then mix well with 60 grams of water and set aside. Pour a little oil into the wok, saute the chopped onions, stir in oyster sauce, rice wine, fine granulated sugar, ketchup and soy sauce, then add the remaining 200 grams of water to thicken, then slowly add the above ingredients (while stirring), cook until thickened and cool. Then, deal with the barbecued pork.

3. Steamed BBQ Pork Bun's practice material prepares the main dough material: flour, warm water, yeast. Stuffing preparation: pork belly, onion, light soy sauce, soy sauce, sugar, cooking wine and other seasonings. Make stuffing pork minced pork into small pieces, add seasoning to marinate and taste. Chopped onions and mix well with pickled diced pork. Mix the flour with yeast and stir in warm water to form a dough.

4. Cut the pork into many slices about 5-2CM thick, then chop the pork on both sides with a knife, chopping the pork soft in order to taste; apply a little cornflour and sugar on both sides of each piece of pork and marinate for a while; then scoop out the barbecue sauce with a spoon and apply it thickly on both sides of the pork slices, remember to be thick.

5. The taste is the same! If you have to bloom, cut a flower by surgery. Put the baking paper on the lower side of Steamed BBQ Pork Bun into a steamer and wake up at a temperature of about 30 degrees for 20-25 minutes, not too long. 3 pots add proper amount of water to boil, add 20-30 grams of white vinegar, so that the steamed bag will be white, the water will be boiled again, steam for 17 minutes, turn off the heat and simmer for 3 minutes, open the lid.

6. first, prepare the ingredients: 600g flour, proper amount of light soy sauce, right amount of oyster sauce, right amount of sesame oil, 500g roast pork, right amount of sugar, right amount of spring onion and ginger. Add sugar, oil, yeast, water and dough to the flour and ferment for 2 hours. Lean pork, add salt, spring onions and ginger, sugar, light soy sauce, oil consumption pickled for 1 hour, put into the oven 200 ℃ baking for 40 minutes. To make barbecued pork.