How to make Cantonese barbecued pork buns

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  1.Noodle seed: Add sugar to warm water and stir evenly.After the water temperature drops to room temperature, add yeast and stir evenly.Finally add the flour and mix well, seal and store overnight.

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  2. Bun wrapper: add baking powder, yeast powder and sugar to low powder and mix well.Add the flour, white vinegar, mix with a mixer on low speed to form a dough, add lard on medium speed and mix evenly, and finally mix on high speed for 5 minutes.Take out the seal and let it rest for 10 minutes.

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  3. Exhaust air inside the bun: Sprinkle some dry flour evenly on the panel and roll out the dough.Make a rectangle, fold it in half and roll it out, repeat three times.Pay special attention to removing air bubbles when deflating.

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  4. Finally, roll it out and roll up the opposite sides into a long strip, and divide it into 12 pillars.One serving is about 50g.

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  5. Roll out the pillar, making it thin on the edges and thick on the inside.After wrapping the barbecued pork filling, roll it into a triangle as shown, and finally press the three corners together gently.

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  6. Leave the wrapped buns for 30 minutes until they are slightly larger.

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  7.After the water boils, put the buns in and steam them over high heat for 12 minutes, turn off the heat and simmer for 5 minutes before opening them again Cover.

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  8. Barbecued pork filling: add Wujia meat cubes to barbecued pork juice and cornstarch and stir well..