How to make barbecued pork buns? Simple formula

Cantonese barbecued pork bun, a famous Cantonese dish, is one of the two pieces of morning tea in Guangdong. Its taste is soft and delicate, salty barbecued pork is sweet and rich in flavor. Appearance characteristics: after each barbecued pork bun is steamed, it blooms into three pieces with white color, which makes people have an appetite. The following describes the practice of barbecued pork buns.

Production of flour seeds: 200 grams of low-gluten flour, 2 grams of yeast and 0/00 gram of water/kloc-are evenly mixed to form dough and fermented at 25-30 degrees for 4 hours.

Stuffing: barbecued pork 300g 1cm, stir-fried barbecued pork, water100g, oyster sauce 50g, soy sauce 30g, sugar 60g, monascus powder 3g, peanut oil 20g and water starch100g.

Pour water into the pot, add other seasonings respectively, boil again, thicken twice, until the color is red and bright, the juice is sticky, and take out the pot for later use. The ratio of barbecued pork to barbecued pork is 1 ratio 1, and put it in the refrigerator evenly.

After the flour seeds are prepared, cut into shreds and add water, 300 grams of low-gluten flour and 5 grams of aluminum-free baking powder are sieved and added, mixed into balls, 50 grams of white sugar and 3 grams of stinky powder (edible ammonium bicarbonate) are kneaded into balls. Knead the dough evenly for 10 minute, rub the strips, roll the skin, take out the stuffing, wrap it in a birdcage, spread oil paper on the bottom and put it in the cage. Boil the water and steam for 10 minutes.