Hong Kong-style honey sauce char siu bun (soft cotton bun skin II of the traditional old yeast noodle method)

material

A. Old yeast/hair seed

Low gluten flour 25g

1/2 teaspoon (2g) of instant yeast

Water 25g

Sugar 5g

B. Fermentation:

Old yeast 50g

Low gluten flour 180g

Water 80

C. Sweet dough:

More than all yeast noodles (about 300g)

Low gluten flour 100g + starch / corn starch 20g + double effect flour 12g, all mixed together sieved once

Sugar 90g

1/3 teaspoon lye water (2ml)

White oil / lard / cooking oil - 1 tablespoon (12g)

1/2 tsp. to 1 teaspoon (3-5g)

D. Char siu filling and sauce to taste

method

A. Fermentation/SeedIng Method: On the first day, mix all the ingredients well and cover them in a warm place (room temperature from 25 degrees C to 32 degrees C) to ferment for at least 18 hours.

B, fermentation method: The next day, add all 50g of old yeast to 70g of water to soak, then add 180g of flour, knead into a ball, cover up and place for 8 to 12 hours (the lid is not sealed, the lid should be breathable). It was found that after too long of fermentation, the activity of the yeast noodles slowly decreased, and the volume of the dough would slowly shrink. At a temperature of 28 degrees, the dough mass of fermentation for 8 hours is the largest (Figure 2).

C. To prepare the sweet dough:

1: When the yeast noodles are fermented to four times the size, add 90g of fine granulated sugar (I choose to beat the sugar into sugar before using it) to the 300g of yeast noodles and knead until the sugar is fully dissolved.

2: Add the stink powder and continue to rub.

3: Add 1/3 teaspoon of lye water and the sour taste of the old noodles (taste it, if there is still a sour taste, add another point).

3: Add white oil and knead well.

5: Slowly add dry powder and knead into a ball.

6: Knead for 20 minutes until the dough is smooth and non-sticky. This dough is high in sugar and will be relatively hard, but it can still be kneaded smooth and delicate. ##搓揉10分钟后, the dough is too dry and hard to add water point by point, don't add too much. (You have to knead for 10 minutes before you can tell if the dough is too dry, it will definitely be hard at first.) If the dough is too wet, add flour point by point to adjust the humidity of the dough.

7: Roll the dough round and let it sit for 15 minutes.

8: Divide the slack dough into 12 to 14 dough seeds of about 40g and press it into a round dough to wrap the char siu filling.

9, the wrapped bun pad a steamed bun paper placed in the steamer, the basket with a large amount of boiling water steamed for 10 minutes, steamed buns out of the pot to cool. Before eating, go back to the pot to steam again, and steam the smell of the stink powder to enjoy. So the restaurant is steamed and put aside, after the guests ordered a meal, and then returned to the pot to steam for a few minutes to evaporate the smell of the stink powder before being served. (This kind of foreskin with edible ammonium monia does not need to do the final awakening action, but it must be fiercely steamed, so that the stinky powder in the bun skin can explode rapidly in the heat before the bun can be steamed)

Please refer to: http://www.xinshipu.com/ Cantonese char siu bun %28 Soft cotton bun skin I% 29-209197 .htm of the traditional old yeast noodle method

Welcome to the Sina blog for a more detailed explanation:

Tips

1. If you choose not to use stinky ammonium carbonate, you must reduce the amount of sugar by 1/3, and the yeast will be suppressed in the case of high sugar, and cannot produce a large amount of gas, then the bun will not be able to produce.

2. If no stink powder is used, the shaped bun must be covered in the cage for the final awakening until the bun is more than doubled before steaming. When the weather is cold, cover the steamer basket with a dark towel and let it dry in the sun for about 20 minutes.

Note: What is Stinky Ammonium Carbonate Monya? In order to use stink powder with confidence, specially check the information on the Internet, and found that: stink powder its chemical name ammonium hydrogen carbonate, when the flour was not sold in the early market, the kitchen of European and Americans used stink powder to bake biscuits.

Even now, there is hair powder, but there are many European and American, especially German mothers who continue to use stinky powder, because the flour can not be baked with the crispness they want. There is also a statement from the U.S. Food and Drug Safety Regulatory Agency: Eating low amounts of ammonium carbonate is harmless.

Note: when buying stink powder (ammonium hydrogen hydrocarbonate) to buy Ammonia Bicarbonate is right, don't go to the hardware store or grocery store to buy the wrong ammonium for cleaning and washing purposes, that is two different things, is toxic!