With a unique salty and sweet taste of the char siu bun, the skin is as soft as a cloud, the filling is salty and sweet, the grease melts in the mouth, the lean meat part is soft and juicy, don't mention how fragrant it is to eat a bite, it is worthy of the hegemon of the snack world!
The method of char siu bun and fresh meat bun that is often eaten is completely different, you need to fry the char siu stuffing in advance, the char siu bun is done well, and the char siu bun is successful for a long time!
The method of honey sauce char siu bun, the ingredients are simple and easy to use, and the shape is not made into a flowering look, it is an ordinary bun, but it does not affect the taste of the finished product at all!
Food / material
cheek
800 g of flour, 460 g of water
Char siu filling
Fat three skinny seven pork belly 600 g, cooking wine 2 spoons
Char siu sauce 85 g, sugar 70 g
Oyster sauce 40 g, light soy sauce 20 g, dark soy sauce 10 g
1 slice of ginger, 2 cloves of garlic, 380 g of water
Starch water
30 g starch, 120 g water
Do / Law
1. Boil the pork in a pot of cold water, put 2 spoons of cooking wine in the water, boil and cook for another 5 to 6 minutes, cook out the foam and fish out the pork and let it cool
2. Let the cold pork cut into small cubes, blanched meat is better than raw meat, the diced meat is not too big, too big is not good to wrap, too snack when the meat is insufficient
3. Pour the char siu sauce, sugar, oyster sauce, soy sauce, soy sauce, and water into a bowl and stir well, that 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 the 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 prepared starch water and stir quickly to avoid agglomeration
7. Stir-fry for a while the sauce is transparent and you can turn off the heat and put it out, pick out the ginger and garlic and let it cool
8. When the char siu filling is ready, start to make noodles
9. Stir with a cook machine until the surface of the dough is smooth, or knead by hand
10. Knead the dough long, pull it into a dough, char siu bun is not as big as a vegetable bun, smaller is best
11. Roll out the dough into the skin of the bun, put in the appropriate amount of char siu filling and knead well, put the cold char siu filling and stir a few times before using
12. After the bun is placed in the steamer for 20 to 30 minutes, turn off the heat by steaming on high heat for 12 to 15 minutes
13. The white fat bun is out of the pot, fat to no bun folds, eat it very delicious while hot