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Cantonese morning tea dim sum --- Char Siu Bao

If you want to say what Cantonese people like to eat for breakfast in the morning, it should be morning tea! Char Siu Bao is a kind of bun in Cantonese morning tea. I made this snack today to celebrate Father's Day, because my dad is “Baoba”---I like to eat all kinds of buns, but there are only frozen ones in this big rural area 😓Then let's get started…



1) moderately lean pork600Gram slices, then use a fork to fill the pork with small holes (to absorb the sauce better), and finally dry the pork with kitchen paper



2) the practice of sauce: BBQ pork sauce5< span class="s1">Tbsp, soy sauce2Tbsp, honey1tablespoon, a pinch of sugar, 4-5chopped garlic, then stir well



3) Put the pork and sauce in a clean plastic bag and massage the pork until every part of the pork is covered with sauce juice, squeeze the air out of the plastic bag, knot it, and refrigerate in the refrigerator24hours p>




4) Place the marinated pork on the grill and line the pan with foil



5) put in preheating410Fahrenheit oven, roast20minutes; then turn pork and roast again 20minutes


Finished image


6) After the barbecued pork stall is cool, slice and dice, heat the wok with oil, stir fry the barbecued pork slices evenly, add an appropriate amount of oyster sauce and water starch

Char Siew Stuffing



7) put milk first240ml, eggs2, salt4 grams, sugar60grams, flour520g, yeast powder6g into the bread bucket ( Put the liquid first and then the flour), after the flour is almost formed, add butter50grams and continue kneading mode50 span>



8) After the dough is fermented once in the bread machine, squeeze the air out of the dough, and then divide it into small doughs (about < /span>55-60gram left and right)



9) Roll out the dough and add the filling



10) close and pinch




11) put the steamer for secondary fermentation (about 1hour), Then steam for about 10minutes




Finished image


It was the first time to make BBQ pork buns, but it still tasted pretty good...😁

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广东早茶点心---叉烧包

要说广东人早上早餐最喜欢吃什么，那应该是早茶了吧！叉烧包是广东早茶中的一种包点，今天做这个点心也是为了庆祝父亲节，因为我爸是“包霸”---什么包点都喜欢吃，奈何在这个大农村只有冷冻的😓那下面我们就开始吧……



1）肥瘦适中的猪肉600克切片，然后用叉子在猪肉上插满小洞（为了更好地吸收酱汁），最后用厨房纸把猪肉的水吸干



2）酱汁的做法：叉烧酱5汤匙，酱油2汤匙，蜜糖1汤匙，少许白糖，4-5瓣切碎的蒜，然后搅拌均匀



3）把猪肉和酱汁放入干净的塑胶袋里，按摩猪肉直到猪肉的每一处都沾满酱汁，再把塑料袋里的空气挤出、打结，在冰箱冷藏24小时




4）把腌好的猪肉放到烤架上，烤盘上铺上锡纸



5）放进预热410华氏度的烤箱里，烤20分钟；然后将猪肉翻面，再烤20分钟


成品图


6）叉烧摊凉后切片再切粒，热锅下油，把叉烧粒翻炒均匀后，加入适量的蚝油和水淀粉

叉烧馅



7）先把牛奶240ml，鸡蛋2个，盐4克，糖60克，面粉520克，酵母粉6克放进面包桶内（先放液体再放面粉类的），待面粉差不多成型后加入黄油50克，继续揉面模式



8）面团在面包机里一次发酵完成后，把面团空气挤出，再分切成小面团（大约55-60克左右一个）



9）擀好面团，加入馅料



10）收口捏紧




11）放蒸笼进行二次发酵（大约1小时），然后蒸10分钟左右




成品图


虽然第一次做叉烧包，但是味道还是相当不错的...😁