Char siu buns are a classic part of Cantonese dim sum! 如何简单快捷在家做叉烧包
Ingredients for the dough：
Strong white plain flour 250g / 加白中筋面粉250克
Dried yeast 1tsp / 干酵母1茶匙
Baking powder 1tsp / 泡打粉1茶匙
Sugar 60g / 糖60克
Water 125ml / 水125毫升
Lard 1 tsp / 猪油 1茶匙
Ingredients for the filling:
Char sui meat 300g / 叉烧300克
Dark soy sauce 1 tbsp / 老抽1湯匙
Oyster sauce 2 tbsps /蠔油2湯匙
Salt 1/2 tsp / 盐1/2茶匙
Sugar 3 tsps / 糖3茶匙
Cornflour 2 tbsps / 粟米粉2湯匙
Water / 适量水
Oil / 适量油
注： 粉团在暖处靜置发酵成1倍大（大約兩小時）.做好的包放在蒸笼里盖好放在暖的地方30-40分钟二次发酵，然后等水滚后大火蒸10-15分钟就可以
Cover the dough and put in the warm place until double the size.(about 2hours)
Cover the baos and let them rest for 30-40 mins in the warm place ,when water is boiling, then place the baos into the steamer for 10-15mins.
28 дек 2019
