250 grams of high gluten flour

40 grams of eggs

Milk130g

35 grams of fine sugar

Salt 2g

Yeast 4g

20 grams of butter

Pork tenderloin180g

Appropriate amount of barbecued pork sauce

A little soy sauce

Practice of barbecued pork bun (oven version)

Cut pork tenderloin into nail-sized particles, barbecue with pork sauce, and marinate with soy sauce (or according to your favorite taste) for half a day to 1 day.

Milk, eggs, fine sugar, salt, high flour and yeast are put into a bread machine in turn and kneaded into an expanded state, and then butter is added to knead into a film.

Put the kneaded dough into a bread machine for fermentation 1 hour, send it to 2 to 2.5 times the size, take it out, and then divide the dough into 30g pieces of small dough with each size.

While waiting for fermentation, stir-fry the marinated pork tenderloin in a pot until it is cooked, add water starch and adjust it to a sticky state for later use.

Proofing dough 10 minute, roll it into a 5cm circle, wrap it with barbecued pork bun stuffing, roll it round and close it, remember to tighten it, or the sauce will leak out!

Put the wrapped dough in the oven and ferment it twice until it is twice its original size.

Coat with egg liquid 180℃15min, cover with tin foil, and bake for10min.