What is the practice of barbecued pork buns? Barbecued pork bun is a very common food in daily life, and many people like it very much. Some of them will make barbecued pork bun at home, but the practice of barbecued pork bun is particular about methods. Let's take a look at it.

What is the practice of barbecued pork buns 1

Steamed buns are found in the south and the north, and the most representative in the south is the barbecued pork bun, which is known as the first of the "Four Kings" in the teahouse. What impressed Guangzhou people most about breakfast is morning tea. One morning, two newspapers, and three or five people "sip tea and eat a bag" together. This scene has been integrated into Guangzhou people's daily life, eating barbecued pork buns and chatting to start a new day. The bag is soft, fragrant but not sticky, and the meat is delicious. Eating delicious and healthy at home is the most important thing.

List of ingredients

Barbecued pork stuffing material

300 grams of plum blossom meat

50 grams of barbecued pork sauce

Oyster sauce10g

Soy sauce10g

5 grams of soy sauce

Cooking wine10g

20 grams of honey

Three slices of ginger

2 garlic cloves

5 grams of raw flour

20 grams of edible oil

Steamed bun skin material

400 grams of medium gluten flour

220g of water

7 grams of dry yeast

7 grams of baking powder

70g of fine sugar.

Production step

Step 1, slice the plum blossom meat and cut it into small pieces.

Step 2: Put the barbecued pork sauce, oyster sauce, soy sauce, soy sauce, cooking wine and honey into a small bowl.

Step 3, pour oil into the pot, add ginger and garlic and stir-fry for fragrance.

Step 4, pour into the pot and stir fry until it changes color.

Step 5, pour the prepared ingredients into a small bowl and stir-fry until the color is the highest.

Step 6, heat the water until it doesn't pass the meat noodles, turn to low heat and cover the pot cover to stew slowly after boiling.

Step 7, stew until the meat is crisp and rotten, add a little water to the raw flour and mix well, pour it into the pot and collect the juice until it is thick, and let it cool for use.

Step 8: Mix the steamed bun skin materials evenly, knead into smooth dough, and cover with plastic wrap for 0/kloc-5 minutes.

Step 9, wake up the dough, roll it with a rolling pin, fold it, roll it three times and roll it into a rectangle.

Step 10. Roll up the long strip from the long side.

Step 1 1, divide each dose into about 50g.

Step 12. Roll into a round dough with thin edges and thick middle, and put the barbecued pork stuffing in the middle.

Step 13: Put the dough in the palm of your hand and gently press the barbecued pork stuffing down, and wrap it into the shape shown in the figure.

Step 14. Press your finger on the center and close the three corners to the middle.

Step 15, to all three corners are closed at the top.

Step 16. Gently pinch the folded parts together, not too tightly.

Step 17: Do all of them in turn, and put the oil-coated paper at the bottom in the steamer to wake up.

Step 18: Cover and wake at room temperature for 50 minutes, then steam on high fire for 15 minutes, then turn off the fire and stew for 5 minutes before opening the cover.

Step 19, the skin is soft, and the stuffing is slightly sweet and salty, so delicious.

Tips

1, barbecued pork buns are salty and sweet, so don't doubt that the amount of sugar in the bun skin is correct.

2, barbecued pork sauce and oyster sauce are salty, so there is no need to add extra salt, barbecued pork buns are sweet and salty before they will grab the taste.

3, barbecued pork buns don't feel thin and stuffed, and the skin should be a little thicker and more delicious.

What is the practice of barbecued pork bun? 2 Why is there paper under barbecued pork bun?

1, water absorption

In fact, the paper under the barbecued pork bun is not ordinary paper, but double-sided silicone oil paper, which can absorb moisture well. Because the wrapped barbecued pork bun needs to be steamed on the steamer, all the water vapor will fall into the bottom of the steamed bun during steaming, so that the bottom of the steamed bun will absorb a lot of water, which will affect the tension, extensibility and taste of the steamed bun skin, and the steamed bun skin is also easy to break after absorbing too much water, so a layer of silicone oil paper is placed under it to absorb water well, so that the toughness of the steamed bun skin can be maintained.

2, to prevent oil leakage

Barbecued pork buns are mainly famous for their thin skin and many fillings. The stuffing inside is barbecued pork, so there is a lot of oil. A layer of paper can absorb the oozing oil well, so that the oil can be well wrapped at the bottom of the steamed stuffed bun.

3. It is convenient for secondary processing.

Many people will buy barbecued pork buns and put them in the refrigerator for quick freezing, or they will not eat them for the time being. At this time, the buns will become cold and must be reheated when they want to eat. Then this layer of paper can protect the appearance of the whole barbecued pork bun when heating, so that the skin of the steamed bun is not easy to break, and the skin of the steamed bun will not stick to the steamer when steaming, which is convenient for secondary cooking.

4, clean and hygienic

There is a layer of paper under the barbecued pork bun, so that you can directly grasp the paper when eating, so that you can eat the barbecued pork bun quickly without worrying about the oil on the barbecued pork bun getting all over your hands, which is cleaner and healthier.