This time, we finally decided to make our own barbecued bun. Every time we had this idea, we decided to give up when we thought of the trouble of making stuffing. Xiaobao and I didn’t like to eat this kind of bun. We had some reasons to make excuses for our lazy roots. Only baopa liked to eat, so we could say that the dessert made specially for him was delicious. After the finished product came out, we tasted one while it was hot~


300 grams of pork
1 piece of ginger
Five red onions
300g medium gluten flour
20G whole egg liquid
30g granulated sugar
1 / 2 teaspoon salt
15g milk powder
150g pure milk
2 tbsp starch
5 tbsp barbecue sauce
1 tbsp cooking wine
2G chicken powder
2 tbsp abalone juice
1 tbsp honey


Step 1
To make the stuffing of barbecued pork: wash the pork, drain the water, peel the red onion and remove the whiskers, peel and wash the ginger, chop the pork, onion and ginger separately and put them into the basin, then add the barbecued pork sauce, abalone juice, cooking wine, salt, chicken powder and honey

Step 2
Stir evenly with chopsticks in one direction, wrap with fresh-keeping film, marinate in the refrigerator for half a day, heat the pan, add proper amount of edible oil, pour in the marinated stuffing and stir fry for 10 minutes until the minced meat turns white

Step 3
Add a little water, cover and simmer for 10 minutes. Open the lid, add 3 tbsp BBQ sauce and stir fry quickly

Step 4
Add a small amount of water to make water starch, pour it into the stuffing, stir fry until the stuffing is thick, turn off the fire, sprinkle white sesame seeds, stir evenly, shovel it up and put it aside for natural cooling; Steps of making bread crust: put all the raw materials into the bread barrel, and press the function of flour mixing for 30 minutes until the end of flour mixing process

Step 5
After the dough is mixed, continue to ferment in the bread machine barrel according to the fermentation function, ferment the dough to 2 or 5 times the size, take out the dough, press and exhaust, and divide it into 7 small dough of the same size, and then relax for 15 minutes after rounding

Step 6
Roll the dough Guangdong style barbecued pork into a round shape, wrap it in a barbecued pork stuffing, and fold it tightly. The cushion on the steaming rack will brush a layer of cooking oil and put it into the stuffed buns. Each space between the steamed buns should be reserved to prevent the steamed stuffed bunts from being deformed and chilled into the pan. Then do not rush to open the fire, cover the lid of the pot, and then heat the steam for 15 minutes in the pot, then steam the sawdust and steam it for 15 minutes. Turn off the heat and simmer in the pan for about 10 minutes before taking out the steamed buns