I remember McDull said that I am afraid of stagnation in the whole big bag (I am not afraid of not digesting if I eat more big bags). I also sang it in the tune of a serenade: In the late evening, I ate ten fork buns, but unfortunately I was full enough and I was enough to fill my stomach (I ate ten roasted pork buns last night, but unfortunately I was not full enough, not enough to fill my stomach). It's funny to think about it. McDull is really a piglet. I only made eight this time, which should be enough for the two of us.
This time, I used Teacher Meng's Crispy Bun prescription as the basic prescription. Because the barbecued pork buns are salty buns, I reduced the amount of sugar used and left nothing else unchanged.
Home-made roasted pork buns
By LornaDoyle
Recipe Recommendations
- high-gluten flour 200g
- low-gluten flour 20g
- powdered sugar 15g
- whole egg liquid 15g
- unsalted butter 25g
- barbecued pork appropriate amount
- soy sauce 1 tablespoon
- curry powder 2g
- salt 1/8 teaspoon
- sugar 1/8 teaspoon
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Home-made roasted pork buns
1
Place the high-gluten flour and low-gluten flour in a bowl, stir well, and set aside. First warm the water (as long as your hands feel warm), add yeast, sugar, whole egg liquid, and cheese powder in a blender container, stir for a few times, so that the yeast can fully melt, then add salt, stir for a few times, pour in the high-gluten flour and low-gluten flour, start the machine and stir at low speed first, and then turn to medium speed.
2
After stirring into a dough, cut small pieces of unsalted butter, add it to the dough, and continue to stir. Stir the dough at low and medium speeds for a while, until the dough can pull out the film.
3
After stirring, seal the container surface with a film to prevent water loss and prevent the dough surface from drying and hardening.
4
Preheat the oven for 1 minute, turn off the heat, and open the light to allow a warm environment in the box. Never too hot. Put the dough into the oven and let it ferment for 60- 80 minutes.
5
Fermented to 2-2.5 times the original volume (it can be said that the hair is unclear, it would be great if your own pocket could be grown like this, laugh at yourself).
6
Take out the dough and rub it on the chopping board, and exhaust it. We can hear the "squeaking" sound from the air holes. When it is almost exhausted, put it back into the container, cover it with a damp cloth or film, and wake it up for 20 minutes.
7
Divide the dough into 8 equal parts (you can also divide it with your naked eyes, as long as the difference between each one is not too big).
8
Divide the filling into 8 equal parts.
9
Rub the dough into a round shape, then press it into round pieces (like a steamed bun skin), wrap the filling like a steamed bun, close the mouth, close the mouth downward, coat the surface with whole egg liquid, sprinkle with white sesame seeds (do not bake first, you can also dispense with sesame seeds), wake up for 30 minutes, then put in the preheated oven, place an old baking sheet on the lower layer of the baking sheet, and put a cup of water in it so that the bread will not harden when baking. 250F, 18- 20 minutes (this is my large oven temperature and time).
10
Chop the potatoes into cubes, place them in a container and simmer in the microwave for 10-15 minutes. After they are cooked, they are crushed with a spoon (if not too bad, they can be damaged).
11
Chop the pork roast.
12
Put the mashed potatoes and minced pork into a bowl, add soy sauce, salt, sugar, and curry powder, stir well, seal the bowl, place in the refrigerator, remove and divide into 8 equal parts when making steamed buns.Home-made roasted pork buns Make Tips
1. Often, our reference books come from China. I have read a few, and the authors mostly use separate small or medium-sized ovens. However, we live abroad, particularly in Europe and the United States, where households usually use ovens combined with a four-burner stovetop. As a result, the power is generally higher than that of small ovens, and the settings will differ. Even with Western recipes, there can be differences between ovens of the same brand and model, so we need to adjust the temperature and time based on our own oven's actual performance.
2. When baking bread, it is best to place some water on the lower rack beneath the bread pan. This prevents the surface and bottom of the bread from becoming too hard. I have tried this several times and found this method to be quite effective.