Barbecue pork buns

Overview

First of all, let me say that this barbecued pork bun is not authentic, so as not to be photographed, but the skin is super soft and tastes very good. The pork belly made of plum blossom meat inside is also very elastic, which is in contrast to the soft outer skin. Well... in short, it is very delicious, haha, my whole family likes it. The secret to the super soft dough is also very simple. It is made with milk. You can try it when you have time.

Tags

• staple food
• home cooking
• barbecued pork sauce
• butter
• cooking wine
• flour
• ginger
• onions
• oyster sauce
• plum pork
• starch
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Heat the milk to about 35 degrees, add appropriate amount of yeast, mix well and let it sit for a few minutes. Add a little salt and a few tablespoons of sugar to the flour, pour in an appropriate amount of milk and mix into a soft and hard dough, then knead small pieces of butter into the dough.

   

2. 2 Cover the kneaded dough with plastic wrap and ferment until it doubles in size, then deflate and knead it back to its original size.

   

3. 3 After sauteing the plum pork, drain the water, add barbecued pork sauce and oyster sauce (about 3:1) and a little cooking wine, and marinate a few slices of ginger for half to a day, turning it several times in the middle.

   

4. 4 Fry the marinated barbecued pork in a pan over medium-low heat until done.

   

5. 5 Then pour in the marinated soup and fry until the soup is absorbed, being careful not to burn it.

   

6. 6 Cut the fried barbecued pork into small pieces the size of a fingernail, and set aside the onions (I originally used chives, but I didn’t have any at home, so I used onions instead).

   

7. 7 After the pan is hot, add a small amount of oil, add onions and fry until slightly browned, remove and discard the onions.

   

8. 8 Use an appropriate amount of barbecued pork sauce and oyster sauce (about 3:1), add some water and mix thoroughly, then mix another bowl of water starch.

   

9. 9 Pour in the prepared sauce and bring to a boil.

   

10. 10 Pour in appropriate amount of water starch to make a slightly thick sauce. (This sauce needs to be slightly thicker. If it is too thin, it will easily leak out when steamed)

    

11. 11 Pour in the chopped BBQ pork cubes, mix well and serve.

    

12. 12 Divide the risen dough into even portions. Roll it into a dough that is thin on the edges and slightly thicker in the middle, and wrap it with an appropriate amount of barbecued pork.

    

13. 13 Wrap them one by one and let them rest for another 10-15 minutes until they become bigger and lighter.

    

14. 14 Pour cold water into the pot and let it boil for 7-8 minutes.

    

15. 15 Turn off the heat and simmer for 5 minutes.