Barbecued pork bun is one of the representative snacks in Guangdong, and it is also one of the "four kings" of Guangdong morning tea. It is made by cutting barbecued pork into small pieces, seasoning with oyster sauce, wrapping with flour and steaming in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and there are usually three or four in a cage. A good barbecued pork bun with moderate fat inside. After steaming, the foreskin is soft and smooth, slightly cracked to reveal the filling of barbecued pork, which exudes the fragrance of barbecued pork.

Ingredients: barbecued pork, salt, pepper, onion, ginger, soy sauce and flour.

Operation: 1. Cut barbecued pork into small pieces, mince onion and ginger, add soy sauce and salt, and mix with into the pit;

2. Add sugar, warm water and baking powder to the flour for about two hours. After the dough is raised, add sesame oil and sugar Knead the flour until it is soft and moderate, and cover it with a semi-wet towel. When the flour is fermented to a certain extent, rub it evenly for use.

3. Divide the kneaded flour into flour balls weighing about 2.5 times, put them in the palm of your hand, knead them into a thin-edged and thick-skinned shape, add a proper amount of stuffing, then fold and knead them to ensure that the stuffing does not come out, wrap them with white paper at the bottom, put them in a steamer, and steam them on high fire for about 15 minutes. It's delicious. Never tire of eating. Features: snow-white skin, smiling face without stuffing,

The stuffing is slippery and juicy, sweet and salty.

Method for making shrimp dumplings: raw materials: cooked noodles 1.400g, starch 50g, salt 1.4 spoon.

2. 500g shrimp, fat pork 100g, 200g fresh bamboo shoots, a little celery and ginger.

Seasoning: salt, monosodium glutamate, cooked oil, sesame oil, sugar, starch, cooked lard, cooking wine, pepper and sesame oil.

Practice: 1. Add an appropriate amount of water (water surface ratio 1: 1) to the pot, bring to a boil with strong fire, pour corn starch and starch into the pot, and stir quickly and evenly.

Cover the pot and stew for 10 minutes. After cooling, add cooked lard and knead well for later use.

2. Filling adjustment: (1) Add a little water to the pot, pour a little shrimp after cooking, and cut the shrimp into pieces. (2) Cut fresh bamboo shoots, fat pork, celery and cooked shrimp into small pieces, and cut ginger into powder for later use. (3) Chop the raw shrimp with a knife, then beat it into shrimp paste with the back of the knife, and mix the bamboo shoots, fat pork and celery together.

Pour the shrimps and ginger together, add appropriate seasoning and stir well for later use.

Package method: 1. Rub the noodles into long strips, cut them into particles weighing 15 to 20g, crush them by hand, put a stack of oil-absorbing paper next to them and dip them in some oil, hold the handle in your right hand, wipe the knife surface of the thin-slice knife with oil paper, press the crushed powder with the knife surface, hold the knife surface with your left hand, and gently turn the handle to press the powder particles into round thin slices. 2. After wrapping, put it on an oiled steamer and steam it for about 5 minutes.

Note: 1, I won't rub the skin with a knife, and then I will roll it with a rolling pin, as long as the skin is thin, there are no restrictions on the method. 2. Shrimp dumplings should not be steamed for too long. Steam for 5 minutes. Steaming for a long time makes the skin crack easily.

Xuehafen egg tart

Egg tower method, material: a. Tar skin material: 270g low-gluten flour, 30g high-gluten flour, 45g ghee, 250g flaked maquila (wrapped in vegetable butter), and water 150g or so (gradually added according to dough hardness, do not pour it all at once).

B. Egg tower water material: whipped cream 2 10g, milk 165g, low-gluten flour 15g, fine sugar 63g, and 4 egg yolks.

Condensed milk 15g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tower water will be more fragrant. )

2. Mix high flour with low flour, ghee and water to form dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.

3. Wrap the flaky horse unicorn tightly with a plastic film and beat it with a French pin to make it thinner. In this way, Ma Qilin will live a good life.

Good ductility. Don't open the plastic film, roll Ma Qilin thin with fried dough sticks. The hardness of thin horse unicorn should be related to the hardness of dough.

Basically the same. Take out Ma Qilin for later use.

4. Apply a thin powder on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, so that it is easy to put the shape.

Roll it evenly. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin.

5. Put Ma Qilin in the middle of the patch.

6. Fold both sides of the dough piece in half to wrap Ma Qilin. And crush one end. Press the dough piece from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a rolling pin again, roll it into a rectangle, and fold it again. This is the second time to get a 60% discount. After 60% discount, wrap the dough bag tightly with plastic wrap and relax.

20 minutes.

7. Roll out the three-fold dough sheet again, and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping. 8. Roll up the dough from the long side.

9. Wrap the rolled dough in plastic wrap and put it in the refrigerator for 30 minutes to let it relax. 10, and the loose dough roll is cut into pieces with a thickness of about 1CM.

1 1. Dip it in flour, then put the flour-stained side up and put it in the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs. Then, oil is coated in the mold, and the mold is assembled.

12, the practice of egg tower water: 1. Put whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well. 13. finally, pour the egg tower water into the mold for baking.

Shrimp steamed dumplings

Shrimp steamed dumplings method: main ingredients: pork stuffing accessories: wonton skin, eggs, green beans, onions.

Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine and Jiang Mo.

Cooking method: 1. Cut the onion into small pieces and put it in a basin to mix well with the starch;

2. Stir the pork stuffing, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, Jiang Mo and eggs, and mix them with onion evenly;

3. Make a steamed dumpling with wonton skin, put a green pea on it and steam it in a steamer for 8- 10 minutes. Features: soft fragrance, suitable for all ages.