1. Home-made barbecued pork bun Ingredients: flour, barbecued pork bun, oil consumption, onion, Jiang Shui, sesame oil, sugar, soy sauce, process5ming Process: The yeast is dissolved in warm water and left for 5 minutes.
Add yeast water to flour to synthesize soft batter, wrap it in fresh-keeping bags, and make it mellow until it is 1.5 to 2 times larger than before, showing a honeycomb shape; Squeeze the batter gently to remove the foam. Add sesame oil and sugar to the dough and knead it again.
Rub until the flour is soft and moderate, wrap it in a fresh-keeping bag to make it mellow to a certain extent, and then rub it evenly for use. Cut pork belly and pork tenderloin into small diced meat with the ratio of 1: 1. Add diced meat, add 2 tablespoons of oil consumption, 1 tablespoons of soy sauce and 1/2 tablespoons.
Add onion and Jiang Shui into the dumpling stuffing in batches, stir evenly, pull the dough into small steamed bread skin, lightly press it into steamed bread, wrap it in the stuffing, and fold it into steamed bread blank. (This is also the reason why I left a message for the first time. I don't worry about it. ) Put the raw steamed bread embryo into a steamer, steam until it turns red, and then turn to slow fire 15min. Turn off the fire and simmer for about 2-3 minutes before opening the lid.
2. Ingredients of Cantonese honey sauce barbecued pork bun: 4g yeast, 40g sugar, 40g oil, warm boiled water 170g, yeast powder 12g, pure honey and Euryale euryale seed powder, with a small amount of auxiliary materials: 280g flour, 200g barbecued pork and corn flour 120g. Processing technology: melt yeast with warm water, then pour in flour, corn flour, sugar and oil, and mix and knead.
Add baking powder to the dough, knead it evenly, let it stand for 15 minutes, barbecued buns for later use, add pure honey, thicken it with water starch for later use, knead the batter into strips, divide it into several portions, wrap it in the stuffing, put the steamed bread in the pot, steam it for 15 minutes with high fire, turn off the fire and take it out after stewing for 3 minutes.
Third, Chongqing barbecued pork package ingredients: superior flour 1Kg peeled, semi-fat, lean raw pork 600g sugar 250g sweet and spicy sauce 50g edible salt 10g animal oil Suitable processing technology: raw pork is washed and cut into pieces 10.6cm thick, and the edible salt and sweet and spicy sauce are slightly dried in Chinese hot pot restaurant.
After the sugar juice is fried, pour the chopped meat into the pot and stir-fry evenly into stuffing, and refrigerate for later use. Put a small amount of white sugar and animal oil into flour dough, knead it evenly, then tear it into knots and put it into flat bags, knead it into two thick flower seeds, put it into a steamer, and steam it with a stove fire for 15 minutes, and it will be cooked.
Four. Sichuan style barbecued pork bun Ingredients: white flour 600g pork fat lean meat 400g chives 150g yeast flour 50g pepper flour 3g rice wine 15mL ginger slices 20g Accessories: salt 8g soy sauce 20mL sugar 150g chicken essence 5g sesame oil 15mL cooked animal oil 65438+.
Processing technology: add yeast and cold water to flour (500g) and knead into uniform dough. After standing for 2 hours, add soda, sugar and chemical animal oil and knead well. Cover tightly with a wet emery cloth and stir for 15 minutes.
Cut pig fat and lean meat into small pieces, marinate with rice wine, pepper noodles, onion, ginger and salt for about 30 minutes, put the cooked edible oil in a wok, fry the onion in the wok until fragrant, then take it out, and then put the fat pieces in the wok until golden and cooked. Chop the onion and cut the lean meat into small nails.