Barbecued bun is a special Cantonese snack breakfast, which is equivalent to our fried dough sticks and steamed buns. The four kings of Cantonese breakfast are 'shrimp dumplings, dry steamed dumplings, barbecued bun and egg tarts', and the standard requirements of traditional barbecued bun are:' tall bird cage type, big belly, big mouth and little stuffing '.
Practice:
1. Cut pork into small pieces, chopped scallion and ginger, add soy sauce and salt to make stuffing;
2. Add sugar, warm water and baking powder to the flour for about 2 hours. When the dough starts, add oil and sugar. Knead the flour until it is soft and moderate, then cover it with a semi wet towel. When the flour is fermented to a certain degree, knead it until it is used.
3. Divide the dough into two halves of each dough, place it in the palm of your hand, roll it into the middle thick and thin skin on both sides, knead it into a concave shape in the middle, put some stuffing, fold and knead the opening, make sure the stuffing doesn't spread out, pad the bottom of the bag with white paper, put it in the steamer, steam it for about 15 minutes with high heat after boiling water. It's delicious. You can't get tired of eating.