"The peaks and peaks are undulating and the small cloud mountains, the children who learn to speak often murmur, the skin feels the strength to return to Tibet and moisturize, and the joy is full of joy for a long time." This poem describes a char siu bun, one of the "Four Heavenly Kings" of Cantonese morning tea.
, duration 04:18
Today (October 7th), "Special Search" invited Chef Su Musheng, head chef of the Guangzhou Sunshine Hotel of PetroChina, to explore the taste of traditional char siu buns with everyone.
Traditional authentic char siu bun, the body is white, bursting trilateral, young eyes, elastic skin, soft and smooth taste.
The original char siu bun was only wrapped in a foreskin to cover the char siu filling, and now it has developed into a "tall finch cage shape, a big belly, a burst of mouth and only a slight dew filling". Neighbors jokingly call the crack a smile of the char siu bun, also known as "opening the mouth to laugh".
Ingredients: low gluten flour, yeast, water, char siu pork, granulated sugar
Dough making: 500 grams of low-gluten flour mixed with 15 grams of yeast Carefully kneaded and kneaded, the absorption effect of yeast is better, and then slowly pour water into the dough.
Seal with plastic wrap and let stand at 26-28 ° C for about 8 hours, after fermentation, add 150 grams of granulated sugar, 500 grams of low gluten flour, 15 grams of yeast, knead evenly to make a small dough and roll out into a dough.
Filling preparation: Slice the char siu with a fat-to-lean ratio of 4:6, add the secret char siu and slowly stir well.
The skin of the char siu bun is tender and fluffy, the sauce is slightly sweet and salty, the fat and lean ratio is just the right proportion of char siu filling, and the overall taste is rich, which is the charming Cantonese taste.