Main ingredient flour 500g pork 500g
Supplementary ingredients yeast (dry) 6g
Seasoning garlic 4 cloves soy sauce 5 ceramic spoons soy sauce half ceramic spoons oyster sauce 2 ceramic spoons water 250g honey 2 ceramic spoons barbecue sauce 1 ceramic spoons
Praise pork buns practice
Praise pork practices: 1. Peel the garlic, thinly sliced, lean meat cut into large strips, add all the seasonings, mix well and marinate for one night. Every few hours with chopsticks to stir once, easy to taste
2. With a bamboo stick through the marinated meat, the surface of the smear a little light soy sauce, 220 degrees, 25-30 minutes in the middle layer, the surface of the oil can be (wear toothpicks is in order to bake when good turn)
3. If you do not want to just the meat, you can add a little shiitake mushrooms. Soak mushrooms in warm water, remove the tip, cut into small pieces, squeeze out the water, frying pan with a little oil, stir-fry mushrooms, add the rest of the marinated meat broth, add water starch thickening (to concentrate the juice, or else the package when there is a juice is not good to operate)
4. Mixed into the diced barbecued pork can be
Praise pork buns: 1. 500 grams of flour, 250 grams of water, yeast in the dough ingredients 6g kneaded into a smooth dough, placed in a warm place, fermentation until 2 times large. Divide into equal portions (make 30 grams each), roll out (cover with a damp cloth to prevent the surface from drying out), and ferment for 15 minutes in the middle
2. Press the dough, roll it into a thick middle and thin periphery
3. Wrap it with barbecue pork filling, pinch the pleats from the edges, and seal the seal (I'm used to leaving a small hole in the middle)
4. Brush the steaming compartment with salad oil (to prevent it from sticking), and place the wrapped buns Cover the pan with a lid and let the buns ferment for 20 minutes. Take out the steamer compartment with the buns, and when the water in the steamer comes to a boil, put in the buns and let them cook for 20 minutes on medium heat