Cantonese style barbecued pork buns
Overview
How to cook Cantonese style barbecued pork buns at home
Tags
Ingredients
Steps
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Cut the lean pork into small cubes and marinate it with salt, wine, starch and soy sauce for 20 minutes. Add oil and stir-fry over low heat for a few minutes. Add oyster sauce and pepper to taste, then add a small amount of water starch to thicken it
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Add 4 grams of yeast to 160 grams of water and let it rise for ten minutes
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Take the lard out of the refrigerator in advance and set aside for later use. This is what you already have. Because you use it often, you always store it in the refrigerator. After buying the pork fat, wash it, cut it into small cubes, and slowly refine it over low heat to get the oil. Let it cool and then put it in the refrigerator
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Mix flour, cornstarch and sugar
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Add the awakened yeast water and lard and knead until the dough is smooth
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I used household wheat flour
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Cover the dough with plastic wrap and let it ferment until it doubles in size. Knead the baking powder into the dough again and let it rest for another 10 minutes
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Divide the dough into equal portions of about 50 grams each. The size is up to you, there is no fixed standard
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Cut the carrots into 2cm thick slices and place them on the steaming rack so that the dough will not stick to the pan
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Flatten the dough
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Just wrap the barbecued pork into the mouth and close it, no need to pinch the pleats
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Place the wrapped buns on top of the carrot slices
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Wrap all the dough in turn
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After the water boils, put it into the steamer and steam for 12 minutes. Turn off the heat and simmer for 5 minutes before opening the lid
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The soft barbecued pork buns are ready
