Sorghum BBQ Pork Buns
Overview
Some time ago, I went to a shopping mall and saw sorghum powder for sale, so I bought a pack without hesitation. How can I miss this very local ingredient when baking? Sorghum has high therapeutic value and has detoxification, stomach and spleen strengthening effects, etc. It can be used in noodles, steamed buns, cakes... and even desserts. For the barbecued pork buns I made this time, I only added 20 grams for fear of affecting the gluten. The texture is rougher than ordinary bread, but it is good for the human body, so there is no harm in eating more.
Tags
Ingredients
Steps
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Put the medium ingredients in the bread machine, 120 grams of high-gluten flour, 4 grams of yeast, 100 grams of water
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It will double in size after fermentation and look a bit like a honeycomb
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Turn the bread machine to let the middle ingredients release the gas, then add the main ingredients after stopping
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Mix the dough ingredients evenly and then add butter
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Mix until expansion stage
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Fermented to 2.5 times larger
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Cook the barbecued pork while waiting for fermentation: use an appropriate amount of water to cook the pork belly cut into small strips and all the seasoning sauce (barbecued pork sauce, salt, seafood sauce, dark soy sauce and corn starch) until it is 80% dry, then add a little water to mix the cornstarch, cook the meat sauce until thick, let cool and set aside
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Divide the dough into 8 equal parts and rest for 10 minutes
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Take a piece of dough and roll it into a round shape, put the barbecued pork filling
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Collect the interface of the bun base and place it in the mold with the seam facing down
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After fermenting until 2.5 times in size, coat the surface with egg wash and sprinkle with white sesame seeds
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Place in the oven at 180 degrees, bake for about 15 minutes, let cool and serve
