Char siu bun is one of the representative dim sum in Guangdong and is one of the "Four Heavenly Kings (shrimp dumplings, dry steamed buns, char siu buns, egg tarts)" of Cantonese morning tea. It is made by seasoning the char siu in small pieces, seasoning it with oyster sauce, wrapped in flour on the outside, and steaming in a steamer basket. A cage of char siu buns is usually three or four. A good char siu bun is filled with a moderately fat and lean char siu, and the foreskin is steamed and smooth, slightly cracked to reveal the char siu filling, oozing out the aroma of char siu.
1. Dissolve the yeast in warm water and let stand for 5 minutes.
2. Add yeast water to the flour and form a soft dough, wrap in plastic wrap and ferment to 1.5 to 2 times the original size, showing a honeycomb shape; gently squeeze the dough by hand to remove the bubbles.
3. Add sesame oil and sugar to the dough and continue kneading.
4. Knead until the flour is soft and moderate, wrap in plastic wrap and ferment to a certain extent, then rub well and wait.
5. Cut the pork belly into small cubes in a 1:1 ratio of pork belly and tenderloin char siu.
6. Heat a little oil in the pot, add char siu diced meat, add 2 tablespoons of oyster sauce, 1 spoonful of soy sauce, 1/2 spoonful of chicken essence and stir-fry evenly.
7. Add the water of the shallots and ginger to the minced meat and mix well.
8. Roll the kneaded dough into small pieces and press into the bun skin and wrap into the filling.
9. Pleat into bun blanks. (The first time the bag so left a mouth, there is no worry about not exploding)
10. Place the bun blank in the steaming drawer and turn on the fire to steam.
11. Reduce heat to low for 15 minutes. Turn off heat and simmer for 2-3 minutes before opening the pot lid.