Cloudy soft honey sauce char siu buns, you can also make at home, salty with sweet, delicious and juicy
If you want to eat Cantonese morning tea in Qingdao, you can only go to the hotel's morning tea restaurant, and then there is the oriental morning tea. Cantonese morning tea is mostly salty and sweet taste, of which the best is the char siu bun, char siu bun and shrimp dumplings, roast wheat, egg tart together known as the Cantonese morning tea "four kings", it can be seen that the char siu bun is very popular with everyone. The flavoured char siu bun is fluffy on the outside, and the filling is salty and sweet, tender and juicy, not to mention how fragrant it is to eat a bite.
The method of char siu buns and fresh meat buns that are often eaten is completely different, and it is difficult to find a piece of char siu meat in the north, which requires the pre-fried char siu filling, or the filling with ready-made char siu meat. I found a few recipes on the Internet and repeatedly made several times, and finally adjusted the filling the whole family said delicious, the shape of the bun was not made into a flowering look, it was an ordinary bun, it would not affect the taste of Ha!
<h1 class="pgc-h-arrow-right" data-track="4" > honey sauce char siu bun</h1>
Dough material: Xinliangjia feast steamed bun spontaneous powder 800 g, water 460 g
Char siu filling ingredients: 600 grams of pork belly, 85 grams of char siu sauce, 70 grams of sugar, 40 grams of oyster sauce, 20 grams of light soy sauce, 10 grams of dark soy sauce, 1 slice of ginger, 2 cloves of garlic, 380 grams of water
Starch water material: starch 30 g, water 120 g
Tools: steamer, wok, changdi fermentation cook machine
Production process:
1, to make char siu buns, you must first make char siu filling, and then make noodles, which is different from the usual procedure for making buns. Boil the pork in a pot of cold water, put 2 spoonfuls of cooking wine in the water, boil and cook for 5 to 6 minutes, cook out the foam and remove the pork and let it cool.
2, let the cold pork cut into small cubes, blanched pork is better than raw meat, diced meat is not too big, too big is not good to wrap, too snack when the meat is insufficient, so the char siu bun is best not to use meat filling.
3. Pour the spices from the char siu filling material into the bowl and stir well, which is the sauce.
4: Pour a little oil from the pot, add diced meat, ginger and garlic and stir-fry for a while, stir-fry until oil comes out.
5: Pour in the prepared sauce and cook for more than 10 minutes on medium-low heat, without liding the pot.
6: When the soup becomes less bubbly, pour in the starch water and stir quickly to avoid agglomeration.
7: Stir-fry for a while, the sauce is transparent, turn off the heat and put it out, pick out the ginger and garlic and let it cool. Before adding starchy water, you can taste the taste, put some sugar if it is not sweet, and put some salt if it is not salty.
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8, char siu filling is ready to start the noodles, I use the family feast steamed bun spontaneous powder, do not need to put yeast, you can use ordinary medium gluten flour, need to add yeast, baking powder. Place the flour in a mixing jar and add water.
9: Stir into a dough with 2 gears of the cook machine, and then stir in 3 stops until the dough is smooth, about 4 minutes.
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10. The beaten dough is very smooth, no need to knead it by hand.
11. Knead the dough long and roll it into a dough, the size is arbitrary. Char siu buns are not as big as vegetable buns, and smaller ones are best.
12: Roll out the dough into a bun skin, put in the appropriate amount of char siu filling and knead well, let the cold char siu filling stir a few times before use.
13, put the bun into the steamer to wake up for 20 to 30 minutes, after waking up, take out the grate where the bun is placed, first boil the water, boil the water pot to start steaming, steam on high heat for 12 to 15 minutes to turn off the heat.
14, turn off the heat immediately after the lid, white fat bun out of the pot, fat to no bun folds. It is very delicious to eat while hot, and eat 2 first out of the pot.
【Yuha's Broken Thoughts】
If the pork is frozen, you can cut the meat without blanching water. Char siu sauce is made with a phoenix ball mark.
The amount of ingredients used in the recipe is repeatedly adjusted to the taste, and I personally feel that this taste is more suitable for northerners, which can eat sweet and not too salty.
Home feast steamed bun spontaneous powder is very easy to use, the bun skin uses a fermentation method, steaming is boiling water pot steaming, direct high heat steaming for 15 minutes can be, turn off the heat must not be stewed, directly open the lid on OK.
I am Yuha Kitchen, and I like to cook all kinds of food for my family, using the most common ingredients to make three meals a day with temperature. If you have good suggestions, feel free to leave a comment in the comments. Thanks for the support! All pictures and texts in this article are original by Yuha himself, and you are not allowed to carry them!