Practice: put all the materials into the yogurt machine and stir evenly with chopsticks. Cover and plug in the power supply. After about 2 hours, it will look like Figure 2, and the flour fertilizer will be finished.

Step 2: Make stuffing.

Make the stuffing of the barbecued pork bun in the gap of the yogurt machine, and cut the prepared barbecued pork bun into particles (the barbecued pork bun has been introduced in detail before making, click).

Ingredients: onion, barbecued pork, oyster sauce, water, sweet potato powder, salt, pepper and honey.

Exercise:

1, a small amount of onion is chopped,

2. Add a teaspoon of salt, 1 tbsp oyster sauce (15ml), 2 teaspoons of white pepper (3g) and 5 teaspoons of sweet potato powder (50g) into150ml water and mix well to make seasoning water;

3. Put peanut oil in the wok, heat it, add onion, stir-fry until soft, pour in seasoning water, stir-fry quickly into a thick paste, pour in barbecued pork, mix well, turn off the fire immediately after adding a little honey, stir well, see the picture below, and put it in a box to cool;

Let it cool and form a block. If the stuffing is made the day before, it will be easier to wrap buns in the refrigerator. I have tried many times and it is very easy to operate. (For details, please refer to the black and white barbecued pork bun. )

Step 3: Make skin.

Ingredients: 500 grams of flour fertilizer, 250 grams of low-gluten flour, 0/00 grams of sugar, 3 grams of stinky powder and 0/0 grams of baking powder;

Exercise:

1, put all the materials into the barrel of the bread maker, and follow the "kneading" procedure of the bread maker once;

2. Take out the dough and divide it into small doses of 60g;

3. Roll the dough into a circle, wrap the stuffing and put it in a steamer;

4. After everyone boils the water in the steamer, put it into the steamer after the atmosphere, cover the lid and steam for about 10 minutes.

I modified this recipe. The original formula consists of 500 grams of seeds, 3 grams of edible alkali, 240 grams of sugar, 4 grams of stinky powder, 13 grams of baking powder, 240 grams of low-gluten flour and 50 ml of water. I think there is too much sugar in the recipe, but the skin of Cantonese barbecued pork bun is sweet, so it is not appropriate to add sugar. Besides, sugar can also make the skin softer. I dare not lose too much.

Smelly powder is essential. The second time I made the barbecued pork bun, all the materials were the same except the smelly powder, but the barbecued pork bun was a little hard to put away.

If there is no yogurt machine, ferment flour fertilizer in advance. Fermented flour fertilizer has many holes and a sour taste. Of course, if you don't pursue soft taste, you can use the direct method to make steamed stuffed bun skins! You can refer to the barbecued pork buns made before! But I still suggest using this open barbecue bag! Taste it, and you will know how different it tastes.