Guangdong's refreshments are well-known throughout the country, Guangdong people have the habit of drinking morning tea, thunder and lightning all year round, which also developed the habit of Cantonese people who love to drink tea, and refreshments are also essential snacks for drinking tea, the types of refreshments are very many, of which char siu bun is the most common one that everyone has heard in many Cantonese episodes, and it is a must for drinking morning tea. If it is too troublesome to do it at home according to the method of Guangdong master, today I will introduce a home version of the practice to you, I hope you can learn from it.
Char siu bun
Preparation method of char siu bun: 500 grams of old noodles, 200 grams of flour, 10 grams of baking powder, 3 grams of bromine (xiu) powder, 170 grams of white sugar, a little water. In advance, the old noodles are kneaded with a small amount of water and then relaxed (the old noodles after adding water are a little thin), after relaxation, add sugar, bromine powder, flour, baking powder and mix well, and then add a small amount of water to knead into a dough, and the kneaded dough can be made directly.
Preparation of char siu bun filling: select fat and lean pork cut into wide strips (5 cm wide can be), blanch the cut meat with water and let it cool, cut it horizontally into slices and then change the knife to cut into cubes, add 8 grams of salt, 10 grams of sugar, 7 grams of chicken essence, 15 ml of oyster sauce, 30 grams of char siu sauce, 150 grams of water, 50 grams of flour, 50 grams of corn flour and mix well, mix the mixed stuffing in the basin and steam it, then take it out and stir it slightly.
Char siu pork
After the filling is mixed, the dough is kneaded, down into 30 grams of agent, rolled into a slightly thick edge thin in the middle, so as to prevent the bun from falling to the bottom, wrapped in the right amount of char siu filling without placing fermentation, directly into the steamed steamer, steamed for 8 minutes on high heat, to the time do not immediately open the lid and then simmer for three or five minutes and then open, can avoid the bun instant contact with the air and deformation, it is equivalent to stabilizing the bun shape for it, when opening the lid will taste the taste of bromine powder, that is a normal phenomenon do not worry.
I remember when I used to learn to do Cantonese dim sum with the Guangdong master, there was a mistake in the first production, and none of the steamed char siu buns blossomed, because I just touched the dim sum a lot of things I don't know, I thought it was the same as the steamed buns at home, the steamer was not steamed on the steam, and the result was that the master came to see that it was angry, and these buns you all ate it, which scared me at the time. Therefore, we must remember that when we finally steam, we must wait for the steamer to steam and then put it on the steaming, so that the char siu bun can bloom naturally.
Well today to share here, I am Hao Youwei, a love of studying pasta dad, I hope that my sharing can help friends who want to make pasta, like friends remember to share forwarding, there are problems can be left at the bottom of the article, I must reply one by one, thank you.