Dough:

Tang Zhong: 20g of high-gluten flour and100g of clear water.

Main dough: high-gluten flour 195g, low-gluten flour 90g, quick-drying yeast powder 6g, salt 6g, fine sugar 30g, whole egg 1( 1 spoon for brushing).

All Tang Zhong, 80 grams of milk, 45 grams of unsalted butter.

Stuffing: barbecued pork (see here), 1 tablespoon chopped green onion, 1 tablespoon barbecued pork sauce, 2 tablespoons oyster sauce.

Decoration: sesame seeds, whole egg liquid, melted butter.

Exercise:

1. Add 20g of high-gluten flour into 100g of clean water, stir well, then ignite, and heat it with low fire while stirring until it becomes sticky and paste, and the eggs will be scratched and leave obvious marks. After cooling to room temperature, cover with plastic wrap and refrigerate for more than 1 hour, preferably overnight, which is called "Tang Zhong";

2. Put all the dough materials except butter into the mixing tank of the chef's machine (don't add all the milk, leave 10 to 20g, and adjust the dough hardness), first stir it into a flocculent shape with a scraper, and then start to beat the dough;

3. Beat the dough until it is rolled up and hugged together, then add butter softened at room temperature and continue beating the dough for about 10 minute;

4. Check the dough condition: take a small piece of dough and slowly spread it into a transparent film;

5. Roll the dough into a circle, cover it with plastic wrap, put it in a warm place for basic fermentation, ferment it to 2 to 2.5 times the size, and test it with fingers stained with dry flour: poke a small hole at the top of the dough so that the small hole will not shrink and the dough will not collapse.

6. Vent the dough slightly, divide it into small dough of about 30g, round it, cover it with plastic wrap, and relax 15min.

Barbecued pork bun 1

7. The dough is well fermented, and the stuffing is prepared: firstly, the barbecued pork is cut into pieces, then shredded, and finally cut into small pieces;

8. Add chopped green onion, barbecued pork sauce and oyster sauce;

9. Stir well, and serve as the meat stuffing for barbecued pork. The amount of barbecued pork sauce and oyster sauce is controlled by yourself. You can usually stick diced meat into a ball if you taste it. Not too much. Barbecued pork is salty in this province.

10. flatten the loose dough;

1 1. Add a proper amount of barbecued pork bun stuffing, wrap it like a steamed stuffed bun and pinch it tightly;

12, closing down, putting into a baking tray, and finally fermenting; My practice: put the bread in the oven, put a cup of boiling water at the bottom of the oven and ferment for about 40 to 50 minutes;

13, fermented to 2 to 2.5 times the original size, lightly brushed with a layer of whole egg liquid, sprinkled with a few sesame seeds, or not sprinkled;

14, put into an oven preheated to 180, and bake for about 15 to 18 minutes until the surface is golden; After taking out the bread, brush it with a layer of melted butter while it is hot.