不會捏褶沒關係！小白也能做出鬆軟好吃的叉燒卷，還有創新玫瑰叉燒餡，好吃到舔手指

This innovation succeeds quite successful Delicious Hello Hello Hello everyone am happy tears I don't know if anyone is like me The bun will not pinch I also love to eat buns Just like all kinds of buns Really, the less you know anything, the more you like to eat. I've been craving that BBQ pork bun lately. What if you can't pinch pleats? Then my clever little brain had an idea Can I change it up? Today I will share with you a Even novice Xiaobai can make successful barbecued pork rolls This BBQ pork roll follows my old style fermented dough fast and easy But first we have to make a char siu filling This BBQ pork stuffing is the stuffing of BBQ pork buns You can also make BBQ pork buns Or crispy pork buns You can make this stuffing Puff pastry pork buns I posted a video a few years ago You can check out previous videos first You have to have a cooked char siu ready to buy You can also do it yourself I have posted a video of how to make BBQ pork before can be found in my previous videos Barbecued pork cut into fingernail-sized pieces Then mix the two starches and water evenly If there is no cornstarch You can also use cornstarch all Then use a measuring cup Pour all the ingredients on the screen into the measuring cup Stir well Stir to melt the sugar heat the pot Put some oil in the pan Stir fry onion and ginger fry the aroma After frying the aroma Pour the cup of soy sauce water you just prepared into it boil over high heat After boiling Pick out the onion and ginger Then stir with chopsticks Pour in starch water until all the starch water is poured in keep stirring Until the white starchy water is no longer visible turned into soy sauce That's almost it you see it bubbling off the fire Wait for the gravy to cool down Put the chopped pork in After the gravy cools down you can weigh it first Then put in the barbecued pork in proportion About 150 grams This recipe amount for everyone About eight barbecued pork rolls can be made After making the stuffing I had a whim Take some more stuffing put some rose sauce The ratio is 5% to 10% It's up to your taste After the char siew filling is done, you can knead the dough Put all the ingredients into the kneading bowl milk I recommend using ice milk Because it needs to be reshaped one by one If you move too slowly The back face is easy to get up Serve cold with ice milk This will ferment a little slower I knead it for 10 minutes with the mixer at 5th speed. Just knead the dough smooth Then divide it into eight equal parts Round the dough Cover after rounding Ten minutes of relaxation In ten minutes, you'll be in shape Flatten the dough The dough will be slightly sticky Sprinkle a thin layer of powder on the surface roll out turn over Make it a rectangle Use a scraper like I did to remove the bottom surface cut it into strips It looks better if cut diagonally Don't cut it off at the bottom Otherwise, the bottom may be a little messy after rolling it up. Put the char siu filling on the top half This dough is about 85 grams Can put 40 grams of filling Then roll up from top to bottom Seal both sides put on a drawer 23 degrees takes about 25 minutes The dough will be slightly bigger than before You can dip your finger in flour and press it on the edge to see It will bounce back slightly after pressing it down There's still this dent in the dough that you pressed that's it Then you can put it in the steamer I'm in cold water 15-20 minutes after boiling After steaming, press it and it will spring back and it will be cooked white fat white fat Break it up and see wow ~ Um so soft don't say It's delicious with this rose filling. has a flower smell This innovation succeeds quite successful Delicious If you want to make this filling a little red You can also add a little red yeast rice powder to the filling 0.5~ 1g is fine This barbecued pork roll is really easy and delicious to make You guys also try it now here today See you in the next video Bye-Bye really delicious