Honey BBQ Pork Snack Buns

Overview

I learned how to make this small meal bag from a baking book. The fragrant and sweet barbecued pork is paired with soft bread. It tastes really good!

Cut the tenderloin and pork belly into small cubes.
Put the diced meat into a bowl, add 2 tablespoons of Lee Kum Kee Barbecued Pork Sauce, mix well and marinate overnight.
Heat the oil in the wok, add the marinated diced meat and stir-fry until cooked.
Add water starch to thicken the gravy, take it out and put it in the refrigerator.
Put all the bread ingredients except butter into the bread machine and knead into dough.
After the first dough kneading is completed, add butter and start the dough kneading process twice more.
The mixed dough should be able to pull out a large, slightly transparent film that is not easy to break.
Put the mixed bread into a clean basin, cover it with plastic wrap and ferment until it has doubled to 2-2.5 times. Use your fingers to dip your fingers in dry flour and insert them into the dough. Only when the holes will not shrink will it become a basic fermented dough.
Divide the dough into 6 equal parts and rest for ten minutes.
Shape the dough into a small round cake, wrap it in the refrigerated barbecued pork, and close the dough into a dough.
Place the prepared bread dough into a baking pan lined with greaseproof paper.
Place the bread dough in the oven to rise until 1.5 times in size.
Brush a layer of egg wash on the fermented bread dough.
Put the bread dough into the preheated oven, raise the heat to 150 degrees and lower the heat to 180 degrees, and bake for 25 minutes.