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How to make barbecued pork buns Teach you how to make barbecued pork buns

1. Ingredients: Crust: 280g low-gluten flour, 120g rice flour, 120g fine sugar, 8g yeast powder, 40g salad oil, 160g water, baking powder, baking soda 1g. Filling: 40 grams of low-gluten flour, 5 grams of starch powder, 5 grams of starch powder, 5 grams of corn flour, 260 grams of water, 1 green onion (minced), 2 tablespoons of oyster sauce, 1 tablespoon of rice wine, 70 grams of fine sugar, 3 tablespoons of tomato sauce, 1 tablespoon of soy sauce, and 200 grams of barbecued pork.

2. Make barbecued pork sauce: sift low-gluten flour, starch powder, starch powder, and corn flour, then mix with 60 grams of water and set aside.

3. Pour a little oil into the wok, sauté the minced onions, add oyster sauce, rice wine, fine sugar, tomato paste and soy sauce and stir-fry briefly, then add the remaining 200 grams of water and cook until thickened, then add Add the ingredients for step 1 slowly (stir while adding), cook until thick, take out and let cool.

4. Cut the barbecued pork into small pieces, add the barbecued pork sauce, mix well and set aside.

5. Make the crust: sift the low-gluten flour and rice flour, add fine sugar, mix slightly and set aside.

6. Make a powder wall with the materials in Step 4. Add yeast powder, salad oil, water, baking powder and baking soda powder in the middle. Slowly push the powder in and knead until it becomes smooth. of dough, cover with plastic wrap and rest for 40 minutes.

7. Roll the dough into a long strip, cut it into small pieces of 60g each, put 1 tablespoon of filling in each, and complete all the ingredients in order.

8. Place all the barbecued pork buns with the seams facing up, put white paper on the bottom, place them into the steamer at intervals, cover the steamer lid, and let rest for 30-40 minutes.

9. Put the water in the steamer and bring to a boil, then put the steamer basket and steam over high heat for 10-12 minutes.