It's been a long time since the last time I made char siu buns, and after remembering the taste of char siu meat, I started to mash flour again. This afternoon, let's arrange it. Char siu meat filling is also easy to mix, I chose the front leg meat, cut into small pieces and add char siu sauce, soy sauce, corn starch and marinate for a while.
By cantaloupe spring
Fresh flour 300 g
Yeast 3 g
Warm water 180 g
Cooking oil 15 g
Sugar 8 g
Lean meat 200 g
Char siu sauce 1 tablespoon
1 scoop of soy sauce
5 g corn starch mix well
1. Prepare the materials
2. Put the yeast into warm water
3: Add sugar
4. Stir well.
5: Put the flour into the bread machine, pour in the yeast water and start the noodles.
6: Pour in 15g cooking oil. And noodles for 20 minutes.
7: Prepare about 200g of meat for the front leg and dice it
8: Add a tablespoon of char siu sauce
9: A spoonful of soy sauce.
10: 5 g corn starch
11: Stir well and marinate for a while.
12: Remove the dough from the bread machine and place on the mat.
13: Knead the strips
14: Knead in half and repeat the action for about 5 to 6 minutes.
15: Knead the long strips again
16: Cut into equal amounts of small agents
17: Use a rolling pin to knead into a thin crust with a thick edge in the middle.
18: Add an appropriate amount of char siu pork
19. Pinch the shape.
20, put an appropriate amount of warm water in the pot, not hot hands. Place the steamer buns and cover the pot
21, refined fermentation to 1.5.~ 2 times larger.
22, turn on the heat, time after the water is boiled, steam for 15 minutes, simmer for 1 minute.
23. Finished product drawing.
24, lean meat is the choice of front leg meat, so the taste is very tender.
25, super powerful char siu bun, bun skin like a cloud soft and delicious.
26. Are you hungry at this moment?
The fermentation time is determined according to the temperature and humidity, and the fermentation can be steamed to 1.5-2 times the original size.
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