Pork onion bun
By VicentaLakin
Skinny, juicy, meaty
Recipe Recommendations
- self-raising flour 300 grams
- yeast 1 gram
- sugar 10 grams
- salt 1 gram
- oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- liquor appropriate amount
- pork belly 400 grams
- green onions 2 pieces
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork onion bun
1
Onion twitching, purified twirl. A few drops of white wine, five minutes of sugar salt, then salt, raw, platinum, ten minutes of chicken pickle2
Put a little bit of oil in the frying pan to heat up to 80%, put salted meat in the sauce, put onions in the onion and pour into half a bowl of water, add to the old color, and put it in the fridge to condensate.3
Self-powdering of 300 grams, yeast of 1 g (in winter, depending on weather conditions, yeast, not in the summer) and salt appropriate addition, if not available. White sugar is typically 20 grams and salt is 3 grams。4
Self-powdering of 300 grams, yeast of 1 g (in winter, depending on weather conditions, yeast, not in the summer) and salt appropriate addition, if not available. White sugar is typically 20 grams and salt is 3 grams。(10个的量)5
Flour with water, yeasts, sugar, salt in groups, and coated into large bowls with a skin-covered membrane that is twice the size, which is smoothed to the surface, divided into 10 equals ... panels with powder that can easily lead out of the texture, twigs, wraps in, drops in the steam cage, paints a layer of oil on the steam cage, or puts oil on the paper6
The steam pot and cold water will be about 30 degrees, if you don't burn your hands, turn off the fire. Put the pack on it again, and it'll be twice as big, and it'll be evaporated for 10 minutes, and the steamed bag will be covered in two minutes or it'll collapse.Pork onion bun Make Tips
1. This method is suitable for winter. In summer, you do not need to add extra yeast, nor do you need a second proofing in the steamer; room temperature proofing is sufficient. Steam with cold water in summer.
2. Adding a small amount of water to the filling ensures the buns are juicy. Stir-frying the filling makes it more aromatic and flavorful. Adding white liquor helps remove the gamey smell, but it can be omitted. The filling is easier to wrap after being refrigerated to set.
3. Make sure to peel off the tough outer skin of the green onions to avoid affecting the texture.
4. If you dislike fatty meat, choose leaner meat; however, it will be less fragrant and have less juice. When marinating, add sugar first, then salt; otherwise, the sugar won't penetrate and the umami won't be released.