What is Barbecued Pork Bun?

Barbecued pork buns are one of the representative characteristics of the Guangdong region of the traditional Xiguan famous dishes, is the Cantonese morning tea "four heavenly kings (shrimp dumplings, dry steamed siu mai, barbecued pork buns, egg tart)" one. The name "barbecued pork bun" is used because of the barbecued pork filling wrapped inside the pastry.

The crust of barbecue pork buns is made of fermented dough, which is commonly used in the north, and has been improved. When wrapped, it should be pinched into a birdcage shape, because the fermentation is proper, and the top of the bun will naturally crack after steaming, which is actually a kind of open steamed bun with barbecued pork filling. The average size of a barbecue pork bun is about five centimeters in diameter, and there are usually three or four in a cage.

Barbecue pork buns production method:

1, barbecued pork cut into small pieces, chopped onion and ginger, plus soy sauce, salt mixed into the filling;

2, flour with sugar, warm water, baking powder, about 2 hours, until the dough initiation, add sesame oil, sugar. Knead the flour, roll until the flour is soft and moderate, then use a half-wet towel to cover, wait until the flour fermentation to a certain degree, and then rolled to wait for use.

3, will be rolled into a good flour into each about two and a half of the weight of the dough, put in the palm of the round, rolled into the middle of the thick, thin sides of the skin and pinch in the middle of the concave, into the appropriate amount of stuffing, and then fold the openings and pinch to ensure that the stuffing does not come out of the bottom of the packet with a white paper cushion, placed in a steamer basket, boiling water over high heat steaming for about 15 minutes or so. The flavor is delicious. The flavor is delicious, and you'll never tire of it.

Tips on how to make it

1. The leavened noodles should be fully fermented, and all kinds of materials should be added moderately.

2. The pinch should not be too tight to ensure that the opening is appropriate.

1. Seasonal changes, the weather is cold, the fermentation time should be slightly longer according to the fermentation time.