Favorite barbecued pork buns
Overview
Barbecued pork buns are a common snack for Cantonese-style morning tea. Many people like the salty-sweet taste and like to see the looming barbecued pork sauce at the opening, which is so attractive and cute! Barbecued pork buns sold outside rarely have grainy meat. Most of them are prepared barbecued pork sauce, and a little bit of barbecued pork seems to be missing. If you want to eat very meaty barbecued pork buns, all you have to do is make them yourself.
Tags
Ingredients
Steps
-
In a small bowl, dissolve the yeast with warm water and pour it into the flour. Add an appropriate amount of white saccharin and mix it with water until it resembles snowflakes.
-
Start kneading vigorously into a smooth dough.
-
Fresh barbecued pork, fresh out of the oven, very fragrant.
-
Cut the barbecued pork into pieces,
-
Pour in the sesame oil, put it into the iron pot, add oyster sauce, soy sauce, chicken essence and a small amount of water and stir-fry.
-
Stir-fry until the end and add some cornstarch water to coat. Once cool, refrigerate so it will be easier to wrap.
-
The dough has risen. If it does not shrink back when pressed, it is ready.
-
After the buns are wrapped, place them on the table to wait for the second proofing. (There are two methods of wrapping, one leaving small holes, the other wrapping everything.)
-
What it looks like after being steamed in a basket for ten minutes.
-
This is the traditional wrapping method, all-inclusive, and you can’t see the ins and outs.
