Watching the freshly baked and steaming char siu bun on TV emitting a mouth-watering aroma, everyone who ate it was very satisfied, as if they had tasted the most delicious thing in the world.
Try it yourself today. First reconcile the noodles, take 250 grams of low-gluten flour, 60 grams of cotton sugar, seven grams of baking powder, seven grams of yeast, add 125 ml of water, stir into a flocculent, knead into a smooth dough, wrap in plastic wrap and wake up for 20 minutes. After the dough is fermented, it will swell, and then insert your finger into the middle of the dough, if the small hole in the middle does not retract, it will prove that it is OK.
The char siu meat selected for the char siu bun must choose very good plum blossom meat, so that the meat tastes very good. Cut the bought meat into small cubes, add a large spoonful of char siu sauce and stir well. Refrigerate the bowl in the refrigerator and let it refrigerate overnight, so you can prepare it a day in advance.
Divide the awakened dough into small dough of about the same size, use a rolling pin to roll it into the shape of a bun skin, thin on the outside and thick in the middle, and use chopsticks to pick up the meat filling and put it in the middle of the dough.
With the palm of your hand, you will put it in the shape of a char siu bun and steam it in a steamer for fifteen minutes.
Turn off the heat and open the lid for two minutes to remove, the round package is firm, soft and non-sticky teeth, the filling is sweet, the sauce is rich, the cracks are even, and the heat is enticing.
At home you can also try to do it, if you like trouble click attention. You can take a gentle look and maybe it will help you.