Challenge is impossible, "char siu bun" I don't think to try in the past, the last time I went to Hong Kong, I forgot to eat, don't matter as long as you dare to challenge together, it is possible.
By Ma Xiao Chef 77
<h2>Royalties</h2>
Low gluten flour 250 g
Yeast 7 g
Baking powder 7 g
Water 130 g
Sugar 10 g
Vegetable oil 5 g
Char siu sauce:
200 g shallots
Oyster sauce 50 g
1 coriander
Soy sauce 45 g
Five-spice powder 1 g
Red yeast powder 1 g
Starch 25 g
Xylitol 25 g
Sesame oil to taste
White wine to taste
Char siu or marinated meat 180 g
<h2>Practice steps</h2>
1: Finely chop the green onion, mix with soy sauce, oyster sauce, allspice powder, red yeast powder, sugar, water and sesame oil in a bowl.
2: Take another bowl of starch paste.
3: Chop the shallots in oil.
4: Sauté the green onion until soft, then add water and simmer for 2 minutes.
5: Add the sauce to the pot and continue to stir-fry.
6, low heat under the starch paste non-stop stir-frying.
7, char siu sauce to viscous can be put on the plate for later, this step is best to do a day in advance. It was quite authentic to taste.
8: Cut the marinated meat into fingernail-sized caps and mix in the white wine, and finally mix it with the char siu sauce, and the char siu filling will be ready.
9: Mix the dough and let go for 10 minutes
10: Roll out the dough into rectangles and roll out three times.
11. Roll into rolls and pinch tightly.
12. Divide into 16 small agents.
13: Wrap in the filling and form a triangle.
14, and then the harvest as shown in the picture tightened.
15, 30 degrees awake for 1 hour.
16: Boil the buns and steam for 10 minutes.
17, out of the pot.
<h2>Tips</h2>
The key to char siu bun is char siu sauce, and the sweet and salty taste of northerners may be a bit unacceptable.
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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