This is a square that I often use, share it with everyone, and make the bun soft and fluffy filling, which tastes very good. In the choice of meat, I choose normal pork belly, and you can also choose plum head meat. Meat pieces as small as possible, convenient to stew buns themselves do not need too large pieces of meat, stew time must be long, try to stew out the gelatinous inside the meat, with char siu sauce, simply delicious. Try it too!
The ingredients for the honey juice bursting pulp char siu bun
Char siu sauce 50g, plum head meat 300g, honey 13g soy sauce 5g, oil consumption 10g, ginger 3 slices, garlic 3 cloves, salt appropriate amount, rice wine appropriate amount, starch appropriate amount, Zhongyu multi-purpose wheat core powder 800g, sugar 100g, yeast 8g, milk about 400g
Honey sauce burst pulp char siu bun to be prepared
Step 1 put a little cooking oil in the pot, cut the meat into small meat cubes under the pot, the side grows out of the surface of the brown out of the oil, the process with a medium-low heat constantly stirred, until the oil is sautéed, the oil can be oiled, so put the cooking oil in advance. After the meat comes out of the oil, do not change the pot, directly put the ginger slices and the garlic cloves, and continue to sauté to create the aroma.
Step 2 Add rice wine, (it doesn't matter if the rice wine is appropriate, because in the process of stewing, the alcohol will slowly be volatilized, and more rice wine will not be retained, and the process of stewing is also convenient for the sauce to quickly drill into the meat, and the meat sauce is more flavorful, more pure, and the taste is better). Stir-fry for a while and let the alcohol evaporate slowly during the process of stir-frying. Then add char siu sauce, soy sauce, oyster sauce, honey for coloring and seasoning, because the char siu sauce and soy sauce consume salt inside, so there is no need to add additional salt.
Step 3 Heat the water is not more than the quality of the meat water, cover the lid, usually there will be a small hole in the lid of the frying pan, so there is no need to leave a gap alone. If you are using a cast iron pot, there is no small hole in the lid, and you need to leave a small gap. Because the simmering time is relatively long, simmer for an hour on low heat, stew until the gravy is soft and rotten until the glue is overflowing (the meat is stewed for a long time, it will be glued, and the glued meat is very delicious). If you have a casserole, in this case, you can bring water to pour meat into the casserole dish and simmer slowly for an hour with the casserole dish. Before starting the pot, the bell is poured with starch water during the process of collecting the juice on high heat, and the water is drizzled while stirring, paying attention not to collect too dry and affecting the taste. After serving, let cool, cover with plastic wrap, put in the refrigerator for an hour and completely solidify together, so that it is convenient to wrap the filling.
Step 4 Wake up the noodles and remove the appropriate soft press to exhaust, and then cut into equal amounts of small dossiers. Roll out the small dough into a pie shape and fill it. There is a pinch little by little folding rotation... (See picture) When closing, squeeze inward with the tiger's mouth and tighten it, tightening while rotating.
Step 5 The bun is placed on the cage drawer and the second awakening is performed for 15 min, and the surface of the bun is fluffy. When placing, the spacing should be appropriately left larger to avoid sticking in the process of evaporation.
Step 6: Steam the bun on high heat for 15 minutes, and when it is stuffy for three minutes, you can remove the lid and take it out to eat, and then heat it up when it is hot and let it cool. The buns eaten while hot tasted very good.
Step 7 is perfect. The noodles must be loose and awake in place to be fluffy and soft. Many of the noodles in the square are only recommended to wake up once, in fact, there is not enough time, the taste of the noodles is worse when eating, in addition, the bun is very hard after it is cold.