1, main ingredients: 500g of rice flour, 6g of yeast, 248g of water, 30g of sugar,

2. Accessories: 200g of barbecued pork, 60g of barbecued pork sauce, 0/80g of water/kloc, 0/0g of starch/kloc, 8g of soy sauce.

Practice:

1, add all the main ingredients into the barrel of the bread maker. 2. The bread maker runs the "dough mixing" program and chooses for 20 minutes.

3. After the program, take out the dough and knead it by hand for 10 minute (add hand flour) until the surface is smooth.

4. Knead the dough into round strips.

5. Divide into 12 doses

6. Take a pill and roll it into a circle, with a thick middle and a thin edge.

7. Add barbecued pork stuffing to the dough.

8, convergent.

9. You can also close your mouth like this.

10, put it into a baking tray, cover it with plastic wrap and let it stand at room temperature for 20 minutes (room temperature 34 degrees), which is the only fermentation in the whole production process.

1 1, after standing, the volume becomes slightly larger.

12, put in the middle layer of the steaming oven and steam for 12 minutes.

13, stuffy for 3 minutes after the end of the furnace.

14, eat it while it is hot.

Finished product drawing of Cantonese honey sauce barbecued pork bun: