Lead: Barbecued pork bun is one of the traditional famous dishes in Guangdong. It smells delicious and barbecued pork, and the skin is soft and smooth. I want to eat when I smell it. Here, I will introduce you to the practice of barbecued pork buns, which is a kind of guangdong snacks. Let's go and have a look ~

Composition details:

Flour, yeast, barbecued pork, oyster sauce, onion Jiang Shui, sesame oil, sugar and soy sauce.

Practice of barbecued pork bun:

1. Dissolve the yeast in warm water and let it stand for 5 minutes.

2. Add yeast water to flour to form soft dough, wrap it with plastic wrap and ferment it to 0.5 to 2 times the original size of 65438+, which is honeycomb-shaped, and gently squeeze the dough by hand to eliminate bubbles.

3. Add sesame oil and sugar to the dough and continue to knead.

4. Knead until the flour is soft and moderate. When covered with plastic wrap and fermented to a certain extent, knead it evenly for later use.

5. Cut the pork belly into small diced meat.

6. Add a little oil to the pan and heat it. Add diced meat, 2 tbsp oyster sauce, 1 tbsp soy sauce, stir well and serve.

7. Add the onion and ginger to the meat and stir well.

8. Break the kneaded dough into small portions and press them into buns and stuffing.

9. Fold into buns.

10. Put the raw steamed bread in a steamer and steam it over high fire.

1 1. After the fire boils, turn to low heat 15 minutes, then simmer for 2-3 minutes and then open the lid.

skill

1. Don't press the dough of the barbecued pork bun too thin, because it tastes bad when steamed.

2. It doesn't matter if the steamed barbecued pork buns don't bloom, because professional restaurants will add something called smelly powder when making barbecued pork buns, which can make the buns bloom.

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