Honey BBQ Pork Buns

Overview

Classic Cantonese style honey barbecued pork buns, with a glass of milk and some fruits for breakfast, to ensure you are full of energy for the day~ your mood is as sweet as honey~ The homemade honey barbecued pork stuffing is delicious and healthy. If you have any leftover, you can put it in the freezer to keep it fresh, take it out and defrost naturally, and you can continue to use it. It is recommended to use it within a week, so that the deliciousness will not be lost and the taste will not be affected~

Tags

• baking
• abalone juice
• barbecued pork sauce
• butter
• chicken powder
• cooking wine
• ginger
• high gluten flour
• honey
• milk powder
• pork
• pure milk
• starch
• whole egg liquid
• yeast
• fine sugar
• salt
• shallots

Ingredients

Steps

1. 1 Make barbecued pork fillings: wash and drain pork, peel and remove shallots from shallots, peel and wash ginger;

   

2. 2 Chop the pork, onion, and ginger separately and put them into a basin;

   

3. 3 Add barbecued pork sauce, abalone juice, cooking wine, salt, chicken powder, and honey;

   

4. 4 Use chopsticks to stir evenly in one direction, wrap it in plastic wrap, and put it in the refrigerator to marinate for half a day;

   

5. 5 Heat a pan, add an appropriate amount of cooking oil, pour in the marinated fillings and stir-fry for 10 minutes;

   

6. 6 Stir-fry until the minced meat turns white and the aroma oozes out;

   

7. 7 Add a little water, cover the pot and simmer for 10 minutes;

   

8. 8 Open the lid and add 3 tablespoons of barbecued pork sauce;

   

9. 9 Quickly stir-fry evenly;

   

10. 10 Add a small amount of water to the starch to make water starch, pour it into the filling, stir-fry until the filling becomes thick, and turn off the heat;

    

11. 11 Sprinkle with white sesame seeds and stir evenly, scoop up and set aside to cool naturally;

    

12. 12 Steps for making bread crust: Put all the ingredients into the bread bucket, and press the dough function for 30 minutes until the dough mixing process ends;

    

13. 13 Except butter, put all the ingredients into the bread bucket, press the dough function for 30 minutes, and after kneading for 15 minutes, add butter through the small window of the bread machine, and continue kneading until the dough process is completed;

    

14. 14 After the dough is mixed, press the fermentation function to continue fermenting in the bread machine barrel until the dough is fermented to 2 or 5 times its size;

    

15. 15 Take out the dough and press it to deflate, divide it into 9 small doughs of the same size, roll them into balls and let them rest for 15 minutes;

    

16. 16 Roll the dough into a round shape, fill it with barbecued pork filling, and pinch tightly;

    

17. 17 Place the seams side down and arrange them neatly into the baking pan;

    

18. 18 Put a bowl of water in the oven and put the wrapped barbecued pork buns into the oven for the second fermentation;

    

19. 19 Take the fermented bread out of the oven together with the water bowl, and brush the surface of the bread with a layer of egg yolk liquid;

    

20. 20 Preheat the oven to 180 degrees and bake on the middle rack for about 15 minutes.