When the taste of sweet scent is diffused, I only feel full of happiness~~ I hope I can have a pair of hands that can bring happiness to others.
Cut the pork belly into a small Ding, add the barbecued pork sauce and mix well, and marinate for one night.
Add the oil to the hot pot, stir the marinated pork into 5 minutes, add a bowl of water and a spoonful of soy sauce (the soy is just to make the pork belly, or not), and the small sugar cubes are cooked together until the pork belly is soft. Coloring.
Add a little bit of water to the starch and add it to the pot until the soup is thick. After cooking, let the pan cool and put it into the freezer of the refrigerator to freeze it to a little cake. (After freezing, the soup is better packed into the bread)
Mix high-powder, low-powder, milk powder, sugar, salt, fresh milk, egg and yeast (yeast with 50ml warm water), mix the above materials, smooth the dough to the dough, pull out a slightly thick film, and add butter. To completely absorb and pull out a slightly transparent film (that is, to the dough expansion stage)
Put the kneaded dough into the pot, cover with plastic wrap and ferment at room temperature. When the dough is fermented to twice the thickness, the flour is inserted into the dough with fingers, and the fermentation is completed without shrinking the cavity immediately. (The fermentation time should not be too long, generally about one to one and a half hours at room temperature of 28 degrees. If the fingers are inserted into the dough, the whole dough is retracted like a balloon, which proves that the dough is too fermented)
After the dough was fermented, the dough was kneaded and vented, and divided into 12 equal portions, and spheronized for 10 minutes.
After the relaxation, the dough is kneaded into a slightly thicker rounded pastry, and the refrigerated pork roast is wrapped and rounded. (Pinch must be pinched to avoid baking when baking)
Put the whole type of bread embryo into the paper tray and put it on the baking tray, cover it with plastic wrap for secondary fermentation. When fermenting to the original 1.5 times, brush the whole egg liquid and sprinkle with a little white sesame.
The oven is warmed up and down for 200 minutes and warmed up for 10 minutes. Get up and down, the middle layer can be baked for about 15 minutes at 180 degrees. (The temperature and time of the oven vary slightly depending on the type of the oven. When roasting, you should try to look around and avoid overheating.)
The sauce of barbecued pork should not be too much. This time I was too greedy, too much sauce, although the steps in the package were very good after freezing, but it was still bursting when roasting. (This party is slightly adjusted according to the recipe of the master baking)