Dough:

Tang Zhong: 20g high-gluten flour, clear water 100g.

Main dough: high-gluten flour 195g, low-gluten flour 90g, instant dry yeast powder 6g, salt 6g, fine sugar 30g, whole egg 1 piece (set aside 1 tablespoon for brushing),

All Tang Zhong, 80g milk, 45g unsalted butter.

Stuffing: appropriate amount of barbecued pork (see here), chopped green onion 1 tsp, barbecued pork sauce 1 tsp, and oyster sauce 2 tsp.

Decoration: sesame seeds, whole egg liquid and melted butter.

Practice:

1, add 20g of high-gluten flour into 100g of clean water, stir evenly, ignite, stir while heating with low fire until it is thick and mushy, and the eggs are drawn across to leave obvious marks; After cooling to room temperature, cover with plastic wrap and refrigerate for more than 1 hour, preferably overnight, which is called "Tang Zhong";

2. Put all the dough materials except butter into the mixing tank of the chef's machine (don't add all the milk, leave 10 to 20g, adjust the hardness of the dough), mix it into a flocculent shape with a scraper, and then start beating the dough;

3. Beat the dough until it is rolled up, then add butter softened at room temperature and continue beating the dough for about 10 minutes;

4. Check the condition of the dough: take a small piece of dough and slowly spread it into a transparent film;

5. Roll the dough round, cover it with plastic wrap, put it in a warm place for basic fermentation, ferment it to 2 to 2.5 times the size, and test it with fingers stained with dry flour: poke a small hole at the top of the dough, so that the small hole will not shrink and the dough will not collapse.

6. Vent the dough slightly, divide it into small dough of about 30g, cover it with plastic wrap after rounding, and relax for15min.

Barbecued pork bun 1

7. When the dough is fermented, prepare the stuffing: first cut the barbecued pork into pieces, then cut it into silk, and finally cut it into small pieces;

8. Add chopped green onion, barbecued pork sauce and oyster sauce;

9. Mix well and serve as barbecued pork stuffing. The amount of barbecued pork sauce and oyster sauce is controlled by yourself. If you taste it, you can generally stick the diced meat into a ball. Not too much. Barbecued pork is salty in this province.

10. Flatten the loosened dough;

1 1, add a proper amount of barbecued pork stuffing, wrap it like a steamed stuffed bun, and pinch it tightly;

12, closing the mouth downwards, discharging into a baking tray, and finally fermenting; My practice: put the bread in the oven, put a cup of boiling water at the bottom of the oven and ferment for about 40 to 50 minutes;

13, fermented to 2 times to 2.5 times the original size, lightly brushed with a layer of whole egg liquid, and optionally sprinkled with a few sesame seeds;

14, and bake in a preheated oven at 180 degrees for about 15 to 18 minutes until the surface is golden; After taking out the bread, brush it with a layer of melted butter while it is hot.