Char siu bun is the most representative traditional snack in Guangdong, is one of the must-eat refreshments for Cantonese morning tea, the top of the basketed char siu bun naturally cracks, a bit like a flowering bun, the bun skin is very soft, the cracked place will slightly expose the filling, and emit a very attractive char siu aroma.
The practice of char siu bun is not very difficult, and it is a trivial matter for students who have experience in doing assurance. Let's take a look at how this char siu bun is made.
< h1 class="pgc-h-arrow-right" > steps to do for char siu buns:</h1>
1. Flour, beer and water are adjusted according to the ratio of 5:1:2 and then left for more than 10 hours to make old noodles.
2, the old noodles add sugar, according to the ratio of 5:1 after repeated kneading, add aluminum-free baking powder, bromine powder and flour kneading, then cover with a damp cloth for about 5 minutes and then knead into a dough.
3: Stir-fry the sauce with coriander, ginger slices, green onion, and celery in a pot to burst the aroma, add sugar, soy sauce, soy sauce, oyster sauce and stir-fry evenly, add water starch to cool and refrigerate.
4, the sauce and char siu meat according to the ratio of 1.2:1 stir evenly, this filling is generally based on the standard of salty, sweet and fresh.
5: Divide the dough into small pieces, then roll out into a dough crust and wrap in the mixed filling.
6: Then steam in the steamer for 10 minutes.