How to make barbecued pork buns? How to make delicious buns? Learn these and never want to eat takeout again!

I believe that when it comes to barbecued pork buns, many people are familiar with it, because it is a very famous snack in Guangdong. Many people will eat it again after eating it. So how to make barbecued pork buns? ?Let’s go check it out with the editor! Barbecued pork buns are one of the representative traditional Xiguan snacks in Guangdong. They are the “four kings of Cantonese morning tea (shrimp dumplings, dry steamed siomai, barbecued pork buns, and egg tarts)” one. Barbecued pork buns are named because the dough is filled with barbecued pork filling. The dough of barbecued pork buns is improved from the fermented dough commonly used in the north. When making the buns, they should be kneaded into a cage shape. Because of proper fermentation, the top of the buns will naturally crack after being steamed. It is actually a flowering steamed bun with barbecued pork filling. The general size of barbecued pork buns is about five centimeters in diameter, and one basket usually contains three or four.

Preparation of barbecued pork bun dough 1. Add 150 grams of fine sugar to the fermented dough.

2. Use a rubber spatula to slightly mix the sugar and dough, then turn on the 2nd gear of the mixer and stir until the sugar dissolves. 3. Add stinky powder, continue to stir, then add 20 grams of lard and stir evenly. 4. Add 150 grams of low-gluten flour and 15 grams of baking powder and continue mixing.

5. Stir into a smooth dough. 6. Divide the dough into 25 small pieces of about 33 grams each. 7. Take a small piece of dough and roll it out into a round shape with a thick middle and thin edges.

8. Use the index finger and thumb of your right hand to wrap around the edge of the dough and gather it inward.

9. Gather it until it is completely closed, and do not let the bun filling be exposed.

10. Put the prepared barbecued pork into a steamer lined with oil paper, boil the water in the pot over high heat, put the steamer on top, cover and steam over high heat.

11. Keep steaming over high heat for 6-7 minutes, and the sweet barbecued pork buns will be out of the oven

Baozi is a very common food in life, and many people eat it for breakfast , but do you know how to make delicious steamed buns? Next, the editor will tell you how to make delicious steamed buns. Prepare an appropriate amount of flour for the main ingredients. Step 1. Melt the yeast with warm water and add a little sugar appropriately.

2. Then slowly pour the yeast water into the flour, stir it into cotton wool, and knead it into a smooth dough. 3. Wait for the dough to rise for a while until it is doubled in size. 4. Divide the risen dough into even small doughs. 5. Flatten the small dough, then use a rolling pin to roll it into a round shape. When rolling, pay attention to the thin edges and thick middle.

6. Spread the rolled out dough on your left hand, then add the prepared bun filling and wrap it into a bun.

7. Place the molded buns in a steamer, cover with the lid, and steam.

8. After the water in the pot is boiled and steamed, steam for 15 minutes. After turning off the heat, do not open the lid immediately. Wait for 2-3 minutes before opening the lid.

Method 2: The main ingredient is an appropriate amount of flour.

Method 1. There should be enough water in the pot so that the water will not evaporate quickly. After the water boils, start putting the buns in and start steaming.

2. Do not thaw the quick-frozen buns, just put them in a steamer and steam them directly.

3. When steaming the buns, there should be a certain gap between the buns to ensure that the buns are not easy to stick to each other after they are steamed and enlarged.

4. The next day’s steamed buns must be placed in the refrigerator for quick freezing. When steaming, use the steaming method for quick-frozen steamed buns without thawing and steaming directly.

5. Quick-freeze the buns for 3-5 hours and then take them out and put them in a fresh-keeping bag, so they can be stored for a longer period of time.

6. After the water boils, start steaming the buns. Depending on the size of the buns and the heat, it will take about 5-15 minutes.

Method 3

The main ingredients are 500 grams of flour and 350 grams of pork.

Accessories 5 grams of yeast powder, 3 grams of salt, 15 grams of green onions, 15 grams of ginger, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of sugar, sesame oil 1 tsp, 310 ml of water. Dough

500 grams of flour, 5 grams of yeast powder, and about 260 ml of warm water.

The filling is 350 grams of three fat and seven lean skinless pork.

1 tablespoon of seasoning oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/2 teaspoon of sugar, 1 teaspoon of sesame oil, about 50 ml of boiling water, 15 grams of green onion, 15 grams of ginger, 3 grams of salt.

Method 1. Put the yeast powder into warm water, mix well and let it sit for a while to completely dissolve.

2. Pour the solution into the flour and stir with chopsticks while pouring.

3. Stir evenly into cotton wool.

4. Use your hands to knead it into a ball, and then knead it repeatedly.

5. Keep kneading it into a smooth dough.

6. Put the kneaded dough into the basin. 7. Cover with a lid or wet gauze and let it rest in a warm place for about 2 hours to ferment.

8. While the dough is fermenting, prepare the filling and chop the pork into minced meat.

9. Cut the green onions and ginger into shreds and soak them in boiling water for a while.

10. Then filter out the green onions and ginger, add the water one at a time into the minced meat, and stir evenly in one direction with chopsticks while pouring. 11. Add oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and salt.

12. Continue to mix in one direction and set aside.

13. When the dough has fermented to 2 times in size and is filled with honeycomb-shaped holes, it means it has fermented.

14. Take out the fermented dough and place it on a cutting board sprinkled with a thin layer of flour, and knead it thoroughly to press out the air inside.

15. Knead it again into a dough with a smooth surface, cover it with wet gauze, and let it rest for about 10 minutes (it is okay not to relax, it is easier to operate after relaxing).

16. Cut the rested dough into two parts with a knife, and then knead each into long strips.

17. Use a knife to cut into pieces weighing about 40 grams (the pieces should be covered with wet gauze to prevent the surface from drying out).

18. Flatten the dough, and then use a rolling pin to roll it into a dough that is slightly thicker in the middle and slightly thinner at the edges.

19. Take an appropriate amount of filling and put it in the center of the dough.

20. Start from one place to make a pleat, and then continue to make pleats in one direction.

21. Until the edges of the dough are pinched and closed, the buns are ready.

22. Cover the prepared green embryo with wet gauze and let it sit for about 20 minutes for the second haircut (this step is very important and cannot be omitted).

23. Put an appropriate amount of water into the steamer, brush a thin layer of oil on the steamer or put it on a drawer cloth, and put in the fermented vegetables

Ingredients: Peeled 1 pound of rib meat, 7 grams of scallops, 1/5 gram of MSG, 1/5 gram of sesame oil, 30 grams of cooked ham, 75 grams of lard, 5 grams of soy sauce, 5 grams of cooking wine, a little pepper, 15 grams of shrimp grams, half a gram of sweet sauce, a little salt, 8 grams of mushrooms, 1 tael of lean meat, 5 grams of shallots, a piece of ginger

Method 1. Wash the scallops, take them out and put them into a plate, add the ginger, Take a section of green onion, steam it with a little water, take it out and shred it (throw away the green onion and ginger).

2. Wash the prawns and soak them in boiling water.

3. Soak mushrooms in boiling water, wash and cut into thin slices.

4. Cut the ham into pea-sized pieces.

5. 1 tael of lean meat, with the tendons removed and hung down into velvet.

6. Cut the skinless rib meat into pieces about 3.5 cm long, 2 cm wide and about 3 mm.

7. Heat the pot, add lard, and stir-fry the meat pieces until they are 60% cooked. Add salt, prawns, sweet sauce, soy sauce (3 grams) and cooking wine. Stir-fry until 90% cooked, then add the scallops. Mushrooms, stir-fry briefly and take out.

8. Then chop the fried meat into pieces as big as mung beans.

9. Mix the minced meat, monosodium glutamate, pepper, sesame oil, ham, chopped green onion, and soy sauce (2 grams), then add the above mung bean-sized minced meat and mix well.

How to make Jiuyuan steamed buns 10. Add about 4 taels of cold water to 1 pound of special flour, about 30 grams of flour fertilizer, 60 grams of caramel, and 65 grams of milk, and knead evenly. 11. After fermentation (like cotton state) add 30 grams of white sugar, half a gram of soda and half a gram of baking powder, knead evenly and it is ready to use. 12. The size of the dough is about one ounce each. The noodles are very soft, so if you’re not good at it, don’t try it. 13. After wrapping, place it on the steamer that has been opened and steam on high heat for 6 minutes.