The authentic Cantonese-style pork roast should be flowering, and the dough is also delicate. It will use the old noodles. At the same time, it needs to add stinky powder and baking powder to enhance the fluffiness of the dough. When it is baked, the buns are fried and the water in the fork is flowing out. I saw very appetite. On the palate, it is also very sturdy, soft, sweet and not sticky. Today, this pork roast bag, I used the skin of the plum dried meat in the blog, it is also very soft. Since the amount of baking powder is not so much, it does not form a flowering effect. Here again, in order to achieve the flowering effect, it is certain to use additives such as baking powder or odor powder. If you mind, then don't let it go, but it's not very authentic. Even this is not blooming, so it is not very authentic. But to provide you with a practice of barbecued pork, is also for reference only. Once again, I would like to praise the dough that is added to the glutinous rice flour. It is very soft and delicious. The treatment of the invagination is also simple. It is the meat stuffing with the sauce and the right amount of water. The finished product is also very delicious~ To make a barbecued pork, first make a barbecue. If you are lazy, you can use it. If you are in a good mood, it is better to do it yourself! Simple and delicious!
Honey sauce pork roasting practice:rMix all materials and marinate for 2-3 days.
Preheat the oven at 200 ° C and apply a layer of marinated sauce to the surface for 20 minutes.
Take out the noodles and brush the marinated sauce for 15 minutes. The specific baking time is still determined according to the size and thickness of the meat. This is a reference time.
After the release, you can slice and enjoy it~
Honey sauce pork roast package practice:rMake the noodles first. Mix all materials of the face.
Fermented to 3 times larger, open the dough, the honeycomb structure inside, smelling a bit sour. The surface can be used immediately. If it is not used immediately, it can also be covered with a plastic wrap and placed in the refrigerator for up to 3 days.
Mix all kinds of materials except the water in the dough and the main dough. Then slowly add water until you can get into a group. Knock the dough into a three-light state. That is, the chopping board light, the dough light, and basically no residual flour in the hand. Divide 50g of dough, which can be divided into seven. The divided dough is round and slack.
This time you can adjust the stuffing. Mix all the seasonings in the barbecued pork and mix well.
Start the bag buns. The skin around the dough is thin and the filling is placed in the middle.
Close the mouth, put it in the steamer, and finally wake up.
When the buns are a little smaller than the original, the fingers are gently pressed, and the dough can slowly rebound, and the steaming can begin. Steam in a cold water pot for 20 minutes, then turn off the heat, do not open the lid, and after steaming for 5 minutes, slowly open the lid. This kind of buns are full and soft, and the skin will not be wrinkled like an old woman~~~
The best steamed buns are bamboo steamers. Because of the steaming process, only bamboo steamers can absorb excess water vapor, and will not let the cold water drops drip, making the steamed buns.