Char siu buns
Lately everyone has been asking
Xianglan teacher's previous live broadcast of the char siu bun
Some of the sweet char siu buns, I like this flavor very much
Fragrant without being greasy, it feels like you haven't eaten enough at all
Delicious char siu buns
Char siu bun is one of the representative traditional Xiguan famous spots in Guangdong, and is one of the "four kings of Cantonese morning tea (shrimp dumplings, dry steamed buns, char siu buns, egg tarts)". Char siu bun is used because the char siu meat filling is wrapped in the dough, so it uses this name.
The bun method of char siu bun is different from what we often eat, the general bun requires the pleats to look good, this is best to steam to expose the filling, the wrapping method is also more "rough", let's take a look at the production method.
1
Required documents
Dough part
Fresh yeast: 15 g
Baking powder: 3 g
Caster sugar: 50 g
Warm water: 230 g (below 30°C)
Low powder: 460 g
Salt: 3 g
Salad oil: 15 g
Filling part:
Finished char siu filling: 500 g
02
Homemade char siu filling
Lard: to taste
Garlic flakes: 10 g
Ginger slices: 3 slices
Diced pork on the front leg: 500 g
Rice wine: 10 g
Boiling water: 500 g
Char siu sauce: 150 g
Red yeast powder: A small amount
Oyster sauce: 15 g
Raw soy sauce: 20 g
Dark soy sauce: 10 g
Honey: 30 g
Corn starch: 15 g
Production steps
1. Melt the lard in the pot, stir-fry the ginger slices and garlic slices together, pour in the diced pork; (cut the finger-sized diced, do not cut too much, and then add some fat meat to taste better)
The diced meat is larger than the size in the picture
2. Stir-fry the diced pork, add rice wine (cooking wine is also OK), stir-fry evenly;
3. Add water, heat high to remove the foam on the surface, then turn to medium heat;
4. Add soy sauce, char siu sauce, red yeast powder, honey, soy sauce, oyster sauce, cover and simmer until the meat rakes, about an hour;
5. Pick out the ginger slices and garlic slices, add 50g of water and evenly, pour into the pot three times, add while stirring, and collect the juice;
6. Turn off the heat, put it in a container and let it cool for later, you can put it in the refrigerator for a little cold, and you can wrap it after solidification; (the stuffing is too hot to wrap the bun will break the skin)
The char siu filling with full color and flavor, and the noodles are also a must
7. Pour fresh yeast, baking powder, sugar, warm water () into a small pot, 30 seconds speed 3 mix well; (if you use dry yeast, the amount of fresh yeast only needs 1/3 or 1/2)
8. Add low powder, salt and salad oil and mix well with a small beauty pot for 30 seconds;
9. Knead for another three minutes in kneading mode, take out and knead until the surface is smooth, put the reunion into a plastic bag, and relax for 15-20 minutes in an environment of 23-26 ° C;
Xiaomei kneaded the dough quickly and steadily
10. Roll out the loose dough into a thick and uniform rectangle, and then wrap it into a round strip;
11. Divide into about 35g of dough, round and put into a plastic bag; ()
12. Sprinkle some low-gluten flour on the silicone pad and roll out the dough into a circle by rolling out the dumpling skin;
Rolling technique
13. Wrap in about 20g of char siu filling, pinch the three symmetrical corners, and then lift it up and fold it tightly, and a char siu bun will be ready; ()
14. The wrapped bun is packed in a steamer basket, wake up at 38 ° C for 20 minutes and then steam, or put it on a hot water pot at 60 ° C, cover and let stand for 20 minutes and then directly turn on the heat for another 20 minutes; ()
15. When the time comes, the steaming fluffy soft and sweet char siu bun will be ready, steam two more cages, otherwise it will not be enough to eat Oh ~