How to make barbecued pork buns delicious, the practice of barbecued pork buns

A. 300g of high-gluten flour, 25g of fine sugar 1 00g, cream, egg1each, 2g of salt, 3.5g of yeast, 190㏄ water B. 3 onions, 4 slices of ginger and onion1/. Oyster sauce 100㏄, water 450㏄, Pigment Yellow No.5 1/4 spoon, B. White powder 100 g, water 150㏄.

working methods

1. Dissolve the yeast with a little water, then mix and knead the other materials A together until the dough is smooth, put it in a basin, cover it with a wet cloth, and let it stand and ferment for about 1 hour.

2. All ginger, onion, onion and red onion in material B are chopped; Barbecued pork is cut into small pieces; Hot pot, add salad oil, stir-fry all the seasonings mentioned above, and put all the seasonings A into the pot. After the water boils, pick the spices with a fine sieve and discard them.

3. Turn off the fire after the water is boiled, adjust the seasoning B into powder slurry, slowly pour it into the pot and stir until the powder is poured out. Turn off the heat after boiling, and let it cool to become the stuffing of barbecued pork buns. Dice the onion, stir-fry it slightly and mix it in for later use.

4. Take out the fermented dough, knead the air in the dough again, then divide it into 35g dough, wrap 35g stuffing into balls, put it on an oiled baking tray, let it stand for about 50 minutes, then put it in an oven at 180℃ for about 15 minutes, and then finish baking with a brush.