pork buns
By AlexisHessel
Siu Pao is one of the representative snacks in Guangdong and one of the "Four Great Kings (shrimp dumplings, dry steamed siamai, Siu Pao Pao, egg tart)" of Cantonese morning tea. Cut into small pieces, add oyster sauce and other seasoning to make the filling, wrap the outside with flour, place it in a steamer and steam it. A basket of barbecued pork is usually three or four. A good barbecued pork bun uses moderately fat and lean barbecued pork buns as the filling. After steaming, the wrapper is soft and smooth, and it cracks slightly to reveal the barbecued pork stuffing, exuding the aroma of barbecued pork.
Recipe Recommendations
- flour appropriate amount
- barbecued pork appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for pork buns
1
Dissolve the yeast in warm water and let stand for 5 minutes.
2
Add yeast water to the flour and make a soft dough, wrap it with plastic wrap and ferment until it is 1.5 to 2 times its original size, showing a honeycomb shape; gently squeeze the dough with your hands to remove air bubbles.
3
Add sesame oil and sugar to the finished dough and continue to knead it.
4
Rub until the flour is soft and moderately soft, wrap it in plastic wrap and ferment to a certain extent, then rub well and wait for use.
5
Cut the five-flower roast pork into diced pork at a ratio of 1:1.
6
Heat a little oil in the pan, add in diced pork, add in 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, and 1/2 tablespoon of chicken essence, stir fry evenly.
7
Add the spring onion and ginger water into the meat filling and mix well.
8
Squeeze the dough into small doses, press it into steamed buns and wrap it into stuffing.
9
Fold into steamed buns. (I left a mouth on the bag for the first time, so I wasn't worried about it not exploding)
10
Place the raw steamed buns in a steaming drawer and open fire to steam.
11
Steam on high heat and turn to low heat for 15 minutes. Turn off the heat and simmer for 2-3 minutes before opening the lid.pork buns Make Tips
1. The bursting mouth of the steamed bun has nothing to do with the tightening of the pinching mouth. If it wants to burst, it will burst as tightly as it is retracted. 2. The explosion of steamed buns is not the steaming equipment used to steam, but the noodles. It has nothing to do with the crack of steamed buns and the plates. 3. Make steamed buns with pop-mouthed mouths without relaxing before pouring into boiling water, just steam them directly.