raw material
Barbecued pork bun with sauce a
2 onions, 5 slices of ginger, 30g shredded onion, sesame oil15g, peanut oil, soy sauce, soy sauce, chicken essence, oyster sauce, sugar and water.
Barbecued pork buns with sauce b
50g of raw flour, clean water100g.
Filling
250g of barbecued pork and 250g of sauce of barbecued pork buns.
Surface seed material
300 grams of low-gluten flour, 50 grams of old flour, water 150 grams,
Noodles material
500g of flour seed, 0/50g of fine sugar/kloc-0, 50g of low-gluten flour/kloc-0, 20g of lard, 0/5g of baking powder 1 g of stinky powder.
Production step
The process of making the sauce of barbecued pork bun:
1. Hot pot, pour material A (2 onions, 5 slices of ginger, 30g of shredded onion, 30g of sesame oil15g, 30g of peanut oil, 20g of soy sauce, 30g of soy sauce, 5g of chicken essence, 30g of oyster sauce, 80g of white sugar, and 0g of clear water100g.
2. Pour in100g of water and other materials in material A, cook for about 3 minutes, and remove the onion residue.
3. Quickly pour material B (50g raw flour, clean water100g) into the pot.
4. Continue to cook until the sauce is thick.
5. Cut the barbecued pork into thin slices the size of nails.
6. Mix the sauce with the barbecued pork and serve as the filling.
Production of noodles with barbecued pork bun
1. Mix 40g of old noodles and150g of clean water.
2. Pour 300 grams of low-gluten flour into the mixing barrel of the chef's machine.
3. Mix flour and water with a rubber scraper.
4. Turn on the second gear of the chef's machine to stir.
5. Stir until the dough forms a ball.
6. Put it at room temperature of 28-35 degrees for fermentation 10 hour or so, and then it will become flour seeds.
Making of barbecued pork bun noodles
1. Add150g of fine sugar to the fermented flour.
2. First mix the sugar and flour with a rubber scraper, and then turn on the second gear of the chef's machine to stir until the sugar melts.
3. Add the stinky powder, continue to stir, and then add 20 grams of lard and stir evenly.
4. Add150g low-gluten flour and15g baking powder and continue stirring.
5. Stir into a smooth dough.
6. Divide the dough into 25 small doughs of about 33g.
7. Take a small piece of dough and roll it into a circle with a thick middle and a thin book around it.
8. The right index finger and thumb encircle the edge of the dough and gather inward.
9. Gather until it is completely closed, and don't let the stuffing of the buns be exposed.
10. Put the cooked green barbecued pork into a steamer lined with oil paper, boil the water in the pot over high fire, put the steamer on it, cover it and steam over high fire.
1 1. Keep the fire steaming for 6-7 minutes, and the sweet barbecued pork bun will be baked [2].
Practice of dim sum barbecued buns
Put the flour on the table, put down the baking powder and a little water, knead the flour until it is soft and moderate, cover it with a semi-wet towel and let it ferment for about four or five hours. When the flour is fermented to a certain extent, the sand sugar, alkaline water and lard are poured together, and then rubbed evenly for use. The fat and lean barbecued pork is cut into small pieces, stir-fried with dried onion, and then added with seasoning to make the barbecued pork bun stuffing. Then, divide the kneaded flour into dough with a weight of about two and a half, put it in the palm of your hand, knead it into a concave shape in the middle, put in a proper amount of stuffing, and then fold and knead the opening to ensure that the stuffing does not come loose.
Out, the bottom of the bag is padded with white paper, put into a steamer, and steam over boiling water for about 30 minutes.
It tastes delicious. Never tire of eating.
Basic practice
ingredients
Barbecued pork, salt, pepper, onion, ginger, soy sauce, flour.
operate
1, cut the barbecued pork into small pieces, mince the onion and ginger, add soy sauce and salt and mix into stuffing;
2. Add sugar, warm water and baking powder to the flour for about 2 hours. When the dough is initiated, add sesame oil and sugar. Rub the flour until it is soft and moderate, then cover it with a semi-wet towel. When the flour is fermented to a certain extent, rub it evenly for use.
3. Divide the kneaded flour into dough about half the weight of each dough, put it in the palm of your hand, roll it into a thick skin with thin sides in the middle and knead it into a concave shape in the middle, add a proper amount of stuffing, then fold and knead the opening to ensure that the stuffing does not come out. Put the bottom of the bag with white paper, put it in a steamer, and steam it with strong fire every boiling water for about 15 minutes. It tastes delicious. Never tire of eating.