Barbecued pork bun is a representative traditional spot in Guangdong Province, belonging to Cantonese cuisine, and is one of the “Four Heavenly Kings” of Cantonese morning tea (shrimp dumplings, dry steamed siu mai, barbecued pork buns, and egg tarts).

It is named because the dough is wrapped in the barbecued pork filling, which is characterized by white color, soft and elastic, flowering at the top, brown red in color, slight sauce, salty and sweet, and strong fragrance.

The picture comes from the Internet

Ingredients:

• 500 grams of flour
• 10 g of dry yeast
• 80 grams of caster sugar
• 60 grams of all-purpose flour
• 20 grams of granulated sugar
• 20 grams of maltose
• 15 grams of soy sauce
• 10 grams of black sesame oil
• 300 ml of water
• Vegetable oil to taste
• 500 grams of barbecued pork
• 1 small onion
• 2 tablespoons of oyster sauce
• 1 tablespoon sugar

Nutritive value:

The flour in the barbecued pork bun is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, and removing heat and quenching thirst.

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness.

Cooking Preparation:

1. Cut the barbecued pork into small strips, pour enough water into the pot, add soy sauce, maltose, black sesame oil and sugar, simmer over low heat until the juice is about to dry up, turn off the heat, let it cool and set aside.
2. Put the flour and dry yeast in a basin, mix well, add caster sugar, all-purpose flour and water, knead into a smooth dough, and let it rest for 10 minutes.
3. Remove the dough and knead it into 3 equal portions, then divide each portion into 8 portions.
4. Roll each small portion into strips, then cut into small pieces, flatten them, put in an appropriate amount of barbecued pork filling, and knead them into a ball.
5. Put the kneaded barbecued pork buns in a steamer basket and let them ferment for 20-30 minutes.
6. Steam over medium heat for 10-15 minutes, remove from the pan.

Palate and flavor:

The barbecued pork bun is characterized by a soft outer skin, a smooth and juicy filling, sweet and salty, and a delicious taste.

The honey sauce barbecued pork foreskin is snow-white, the filling is smooth and juicy, sweet and salty, and it is one of the favorite dim sum of Cantonese people.

Suitable for:

Barbecued pork buns are rich in copper, which is an indispensable trace element for human health, and has an important impact on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, as well as internal organs such as brain and liver and heart.

It can be eaten by the general public, but it is especially suitable for picky eaters.

Eating scene:

Barbecued pork buns can be seen in southern China, especially in Guangdong, whether in breakfast shops or tea houses.

With its unique taste and shape, it has become a calling card of Chinese cuisine.

Perfect for breakfast or as a snack for morning tea