Char siu bun enjoys the reputation of one of the four kings of Cantonese morning tea, salty and sweet, rich in nutrients, no matter your south or north, you can accept this taste. The sweet filling and fluffy soft textured dough easily satisfy the stomach of the family. The amount given by the following square is the amount of 27 medium buns in two steamers, and the small population reduces the amount by itself.
The char siu bun is made by cutting into small pieces of char siu, seasoning it with oyster sauce to form a filling, wrapped in flour on the outside, and steamed in a steamer basket. The general size of the char siu bun is about five centimeters in diameter, and a cage is usually three or four. A good char siu bun is filled with a fat and moderate char siu, the foreskin is steamed and soft and smooth, slightly cracked to expose the char siu filling, and the aroma of char siu is oozing out.
<h1 class="pgc-h-arrow-right" data-track="5" > main ingredient</h1>
Dough: Low gluten flour 500g warm water 270ml
Sugar 50g lard (no or no) 20g
Yeast 3 g stink powder 3 g
Char siu filling: char siu pork 300g clear water 100g
Char siu sauce 2 spoonfuls water starch half bowl
1 scoop of light soy sauce
<h1 class="pgc-h-arrow-right" data-track="12" > procedure steps</h1>
1. 3 g yeast is boiled in warm water in advance. 500 grams of low gluten flour, 50 grams of sugar, 20 grams of lard, 3 grams of stinky powder (if you want to have a char siu bun flowering honey juice stink powder) put in the basin.
Add 270ml of yeast water. Stir with chopsticks first.
3. Knead into dough cover with plastic wrap and ferment to 2 times larger.
4. Cut the char siu meat into small pieces in advance (the char siu meat needs to be prepared in advance)
5. Heat the pot, add 100g of water, 1 spoonful of soy sauce, 2 spoonfuls of char siu sauce and boil, then use half a bowl of starch water to make honey.
6. Add diced meat and mix well, honey juice more pinch bun is not easy to operate, the finished filling can be put in the refrigerator refrigerated and solidified for easy operation.
7. Divide the noodles into small pieces and eat at random size.
8. Roll out into bun skins and add the filling.
9. Pinch out the bun pleats
10. Put cold water on the pot, wake up for 15 minutes and then steam for 15 minutes, depending on the size of the buns.
11. Gorgeous char siu bun out of the pot
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