How to do authentic Cantonese barbecue pork buns, the meat is soft and juicy, smelled on the flavor overflowing?

A good bit of barbecue pork buns choose fat and thin moderate barbecue pork as a filling, the skin is too long cooked smooth just right, slightly cracked exposed barbecue pork filling, seeping out a burst of barbecue pork aroma.

a, home version of homemade barbecue pork buns

Main ingredients: flour moderate amount of barbecue pork moderate amount of oil moderate amount of green onions and ginger water moderate amount of sesame oil moderate amount of sugar moderate amount of soy sauce moderate amount of processing technology: yeast dissolved in warm water, let stand for 5min reserved

Flour add yeast water synthesized soft batter, wrapped up the bag of hair mellow to the previous 1.5 times to 2 times as large to show the beehive shape; force gently squeeze the batter to remove the vapor bubble development, the batter is not a good idea. Batter extrusion to remove steam bubbles in the dough plus sesame oil, sugar and rub again

Rub until the flour is soft and moderate, wrapped up in a plastic bag to a certain degree of alcohol, and then rolled to wait for the use of five-flower barbecue pork, pork loin barbecue pork 1:1 ratio cut into small diced meat pot easily on the fire a small amount of oil boiled, put the barbecue pork, add 2 tablespoons of cooking oil, 1 tablespoon of soy sauce soy sauce, 1/2 tablespoon of monosodium glutamate sauteed and evenly said Sheng out

Add the onion and ginger water in batches to the dumpling filling, tossing the rolled a little bit of dough into a small bun skin, gently pressed into a bun package into the package filling pleated into a bun billet. (The first package therefore left the mouth, and do not worry about not bursting pieces) will be placed on the bun embryo steaming frame, shooting steam away red steam open to the fire 15min. off the fire and then simmer for about 2-3 minutes and then open the lid

Second, Cantonese honey barbecue pork buns

Main Ingredients: yeast 4 grams of sugar 40 grams of 40 grams of oil 170 grams of warm boiled water 12 grams of baking powder, pure honey, thickened with powder a small amount of each of the auxiliary ingredients: 280 grams of flour barbecue pork 200 grams of cornstarch 120 grams of processing technology: melt the yeast with warm water and pour into the flour, cornstarch, sugar, oil and knead into a dough

Will be hairy dough add baking powder and knead, let stand for 15min reserved barbecued pork fried, add pure honey, thickened with water starch into a stuffing to be used to knead the batter into a talented strip, divided into a number of portions, wrapped into the filling will be wrapped into the package into the pot, steamed with fierce heat 15min off the fire, simmer for 3 minutes and take it off can

three, Chongqing City, barbecued pork buns

Main ingredients: top quality flour 1Kg skinless half fat lean raw pork 600 grams of sugar 250 grams of sweet chili sauce 50 grams of salt 10 grams of animal oil moderately processed: raw pork cleaned and cut into 1.2 centimeters long, 0.6 centimeters thick slices, in the Chinese hot pot restaurant fire stirring dry water under the edible salt, sweet chili sauce slightly Stir fry, and then put the sugar to fry again, to be on the flavor will be small meat out to the stone pier chopped chopstick head size granular

Sugar stir fry, will be chopped meat into the pot stir fry evenly into the filling, refrigeration to be used. In the top quality flour in the wake up in a small amount of sugar, animal oil and kneaded, and then pulled into knots pressed flattened into the filling, kneaded into the two coarse flower child into the cage drawer, with the stove fire steam 15 minutes after the cooked

four, Szechuan barbecue pork buns

Main ingredient: 600 grams of white flour, 400 grams of lean pork onion 150 grams of fermented noodles 50 grams of pepper 3 grams of rice wine 15mL ginger 20 grams of auxiliary materials: salt 8 grams of soy sauce 20mL Sugar 150 grams of chicken 5 grams of sesame oil 15mL chemical animal oil 50 grams of cooked cooking oil 1000mL soda 3 grams of pickled fish hot pot 100mL

Processing: flour (500 grams) in the addition of leavening noodles, cold water and constantly kneaded until well proportioned into the dough, static hair alcohol 2 hours, add soda, sugar, chemical animal oil and kneaded well, covered tightly with a wet sandcloth, wake up for 15min to be used.

fat lean pork cut development of small slices of meat, with rice wine, pepper, green onions, ginger, salt code well marinated about 30min frying pan into the cooked cooking oil to boil, the first small onion knots into the pot to fry incense and then fished up, and then the fat meat slices into the pot and fry until golden and rotten and then fished up; chopped green onions fine, lean pork cut into small nails block