Pork (3 fat and 7 thin) 300g.

2 tablespoons barbecued pork sauce

Water starch

400 grams of high gluten flour

2 tablespoons milk powder

230 grams of milk

Salt 2g

Sugar10g

Yeast 4g

36 grams of butter

meringue

Low powder 60g

Sugar powder 30g

A little salt

60 grams of butter

Whole egg liquid 1.

How to make crispy barbecued pork buns?

Dice the pork and marinate it with barbecued pork sauce overnight. I use homemade barbecued pork sauce, or I can use Lee Kum Kee's.

Cold oil in a hot pan, stir-fry diced meat, add a little water until crisp and rotten, and add starch to thicken. The filling must be dry, otherwise it may be Explosicum when baking. (You can add some soy sauce or barbecued pork sauce to color)

Knead the dough after oil, ferment to twice the size, and exhaust.

Use fermentation time to make cakes, mix softened butter and sugar evenly, add egg liquid several times, and sift in flour.

Divide the vented dough into 18 portions, knead the dough, and ferment for 15 minutes.

The fermented dough is flattened, rolled thin, filled with stuffing and closed down.

Put the batter in a paper bag and draw a circle on the surface of the dough, which will flow down during baking.

Preheat the oven to 180 degrees, brush the egg liquid 15 minutes, and turn to 160 degrees 10 minutes. If the color is too dark, you can add tin foil. )

skill

1. You can brush the egg liquid or not in the last step.

2. No cakes, just ordinary barbecued pork buns.

3. Because the pastry is sweet, the dough will not be so sweet as to reduce the sugar.