My love barbecued pork buns

Overview

I have always wanted to make barbecued pork buns, so today I started preparing the ingredients before I went out to fulfill my wish. Last night, I was horrified to find that I had gained weight, and the swimming pool came back quietly. It must be that I am in a good mood this month, and I am fat. Since I became obsessed with baking, I have been thinking about what to eat after get off work and rest every day. Although I don't like eating these snacks, the process of making them is a kind of enjoyment. I like those processes very much. More and more, I find that I have become quieter and don't like the excitement. Sometimes I can be alone and not talk for a long time. I don't even want to call my relatives and friends. I have always been chattering and I am quiet. I don't know if it is a good thing or a bad thing. Today's barbecued pork buns were a success, both in presentation and taste. I was really happy. I also made an exception and ate one myself. The preparation is not complicated, let's take a look: PS: Part A is the skin material, and part B is the sauce filling.

Tags

• baking
• a: 500kg of high-gluten flour
• a: low gluten flour
• a:baking powder
• a:butter
• a:custard powder
• a:egg
• a:milk powder
• a:pure milk
• a:salt
• a:white sugar
• a:yeast
• b: barbecued pork sauce
• b: cornstarch
• b:onions
• b:pork belly
• b:salt
• b:white sugar
• b:light soy sauce

Ingredients

Steps

1. 1 Cut the pork belly into dices (you can replace it with lean meat if you don’t like fat)

   

2. 2 Put all the seasoning B in, season well, seal and store in the refrigerator to keep fresh. (If you are not in a hurry, it is better to store it overnight)

   

3. 3 After refrigeration, take it out and stir-fry it like stir-fry, thicken it with cornstarch, let it cool, then seal it and refrigerate it.

   

4. 4 Wait until the gravy solidifies, then take it out and set aside

   

5. 5 Ingredients A, except butter, sieve and knead the dough, let it relax a little, and divide it into equal parts

   

6. 6 Let the dough rest for another 10 minutes, roll it into a round piece, and put the barbecued pork in the middle. Tighten the mouth with your hands, gently shape it into a round shape, and place the baking sheet on the side of the mouth

   

7. 7 Leave some space in the middle, it is best to put tin foil or oil paper or silicone pad underneath, and brush a layer of butter or vegetable oil on top of the oil paper

   

8. 8 Cover with plastic wrap at room temperature and ferment for the second time until 1.5 times the original size. Brush with a layer of egg yolk liquid. Preheat at 220 degrees and bake on the middle level at 200 degrees for 15 minutes. Change to 160 degrees and bake for another 15 minutes until the surface is golden brown and you can take it out.

   

9. 9 The surface of the freshly baked barbecued pork bread is a bit hard, but it becomes soft when it cools down.

   

10. 10 You can eat with peace of mind when you cook something yourself, and you don’t have to spend too much money. You can also practice your cooking skills, why not?