Some time ago the child fell in love with eating char siu buns, in order to save trouble, I bought back several bags, did not expect that the first day to the child steamed, the child will not eat, and finally only my husband and I eat 4 every day for breakfast to eliminate the bags of char siu buns. The char siu bun bought here not only tastes bad, but also has too little filling inside, so it's no wonder children don't like to eat it. In order to meet the child's wishes, I plan to make char siu buns at home, the materials are not much, there are all at home, today I made a stove, I did not expect the child to eat 3 in one go.
It seems that their own char siu bun is definitely very good, many people think that to do char siu bun must first make the char siu to make and then make the char siu filling, in fact, it is not used at all, the raw materials are directly fried into the char siu filling, not only the tender inside the sauce is also more, the taste is better Oh, today the method is shared with everyone, like to eat the char siu bun must try Oh.
【Honey sauce char siu bun】
300 g of medium gluten powder, 3 g of dry yeast, 2 g of aluminum-free baking powder, 150 g of warm water
Char siu filling: 400 grams of pork filling, 80 grams of char siu sauce, 20 grams of oyster sauce, 10 grams of dark soy sauce, 15 grams of light soy sauce, 20 grams of Cantonese rice wine, 30 grams of peanut oil, 10 grams of starch, 25 grams of water, 1/4 onion
【Preparation steps】
1, mix and melt the warm water and yeast, put the baking powder into the flour and mix well, pour the warm water into the flour in parts, and knead into a smooth dough. Leave the dough to ferment in a pot filled with warm water for half an hour.
2, Then make char siu sauce, put oil in a hot pan, pour in chopped onion and stir-fry until fragrant. Pour in the minced meat, stir-fry quickly and spread out, and sauté the oil from the fat meat.
3, then pour in soy sauce, oyster sauce, soy sauce, Cantonese rice wine stir-fried out of the aroma, see the meat are colored after you can pour in the char siu sauce.
4, after pouring the char siu sauce into the stir-fry evenly, try the taste, salty and light can be, just mix the corn starch and water well, pour into the pot, stir-fry and boil, the char siu filling is ready, pour out and let it cool and set aside.
5, the noodles are fermented, take the noodles out, vigorously knead for 5-8 minutes, drain the gas inside, and make the bun smooth and delicious.
6: Knead the dough into long strips, cut into 10 equal parts, cover the unused lid with plastic wrap to prevent drying.
7, Take a dough, roll out into a slightly thin slice next to the thick middle, put the right amount of filling, wrap it up.
8, the wrapped bun is particularly beautiful and put in the steamer to ferment for 20 minutes, the surface can be expanded. Put in the steamer, steam on high heat for 20 minutes, simmer for 5 minutes and then directly out of the pot.
A pot of white and fat honey sauce char siu bun is ready, both the taste and taste are super delicious, so a plate of char siu bun out, the child scrambles to eat it, my son eats 3 in a row, so that I don't have to buy it later, do it myself, and bring it to my classmates to taste it. Don't look hungry, try it with the hungry cat!
【Tips for hungry cats】
1, warm water and noodles will make the performance of yeast play better, fermented noodles must be completely exhausted, otherwise the steamed buns will be potholed.
2, do not take out immediately after steaming, stuffy for 5 minutes will make the bun more stable and not retracted.