"Char Siu Bun" Southern Meat Bun First Place, Fluffy and Fragrant Meat Flavor!

There are buns in both the north and south, and on the status of the rivers and lakes, it is inevitable that the char siu bun, the head of the "Four Heavenly Kings" of the tea house, is indispensable. The wrapped body is firm, soft and non-sticky, the filling is sweet, the sauce is rich, and the cracks are even and emit a seductive heat. Today, invite the Cantonese noodle teacher Fu to teach you to make char siu and wrapping skills, and you can also make authentic tea house taste at home!

by Food Station 【Official Certified Master of Bean Fruit Food】

Char siu pork 500 g

Slurry:

Corn starch 25 g

Corn flour 25 g

Water 50 ml

sauce:

Sugar 100 g

Salt 3 g

Light soy sauce 10 ml

Dark soy sauce 10 ml

Oyster sauce 20 g

Char siu sauce 30 g

Water 250 ml

dough:

Low gluten flour 250 g

Cotton sugar 60 g

Baking powder 7 g

Yeast 7 g

Lard 7 g

Water 125 ml

vegetable:

2 green and red peppers

1 onion

Parsley to taste

1, char siu ❶ take 250 grams of water, add 100 grams of sugar, 3 grams of salt, 10 ml of soy sauce, 10 ml of dark soy sauce, 20 grams of oyster sauce, 30 grams of char siu sauce, stir well and set aside; ❷ 25 grams of corn starch, 25 grams of corn flour, 50 ml of water and mix well into a powder slurry;

2, ❸ Heat the pan with oil, cut into cubes of 1 onion, 1 green and red pepper, stir-fry softly over low heat, stir-fry the appropriate amount of coriander; ❹ Pour in the sauce and boil for another 3 to 5 minutes, fish out the vegetables, stir from slow to fast until cooked thoroughly and frothy.

3, mix the char siu, char siu meat ❶ Take 500 grams of cooked char siu cut into nail slices, char siu and char siu slices according to 1:1 mix well and refrigerate for use.

4, make char siu bun ❶ Take 250 grams of low gluten flour, 60 grams of cotton sugar, 7 grams of baking powder, 7 grams of yeast, add 125 ml of water, stir in the mid-range of the cook machine for 10 minutes; ❷ Put in 7 grams of lard, stir for 5 minutes, wrap it in plastic wrap for 15 minutes; ❸ Take out the dough, overpress the dough machine, roll out the rectangle, fold it in half, repeat 3 times, roll up the long strip from the edge, pick out the uniform size of the agent, press flat with the palm of the hand, and then use the noodle stick to open a thin middle thick round dough skin;

5, ❹ Put the dough in the palm of your left hand, pick up 25 grams of char siu filling and press down, push up and close the mouth into a conical shape, talk about the three sides and gently knead; ❺ Put in the basket with oil paper, cover the room temperature at 30 degrees to wake up for 1 hour; ❻ Steam on the steamer, steam for 10 minutes.

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