How to make Cantonese barbecued pork puff pastry

In life, everyone cannot do without the word "eating", which is the most basic need for our survival. In order to meet this demand, many people are looking for all kinds of delicious food everywhere, but they don’t realize that their health will be lost. But if you can cook some delicious food yourself, you will not only enjoy the meal but also eat healthily. So, let me introduce to you how to make Cantonese-style barbecued pork puffs.

1. Add soy sauce, oyster sauce and a little sugar to 200 ml of water to make a sauce

2. Add starch to 12100 ml of water

3.21 Pour the oyster sauce into the pot and bring to a boil over low heat

4.1 Pour the mixture on one side and stir constantly to prevent it from sticking to the pan and to ensure that it is cooked evenly.

5.2 Slowly pour in water starch

6.121 When the sauce is almost cool, pour a little oil to cover it. (It is best to fry onions.) I ran out of onions, so I can just use ordinary oil.

7.212 until the sauce is thick and smooth, then you can serve it

8. Seal the sauce with oil and refrigerate for one day

9. Fry the sesame seeds until golden brown, not burnt brown, as burnt yellow sesame seeds will taste bitter

10. Chop the remaining barbecued pork into small pieces. It is best to choose barbecued pork with fat and lean meat as shown in the figure.

11. Mix sesame seeds, chopped barbecued pork and sauce

12.1 Put all the ingredients into the oil skin

13.2 Put in the refrigerator for 1 hour and wipe it for later use

14.12 Kneading into dough

15.21 The same goes for puff pastry (it is best to melt the lard slightly, otherwise it will be very difficult to knead the dough)

16. Cover with plastic wrap and let stand for 30 minutes

17. Divide the oil dough and the shortbread into 20 portions each

18.12 Wrap the puff pastry with oil dough

19.21 Rolling

20. Let stand for 15 minutes

21. Get a round squeezer and flatten it

22. Gently roll it back with your hands as shown in the picture

23. Wait for 15 minutes until all the round pieces are ready.

24. Repeat the steps and flatten it again

25. Roll once

26. Let stand for another 15 minutes

27. Repeat the above steps and let it sit for 15 minutes.

28. Squeeze and flatten the dough

29. You can use any mold to make the model, round, square or diamond shaped ones are all fine. You can just flatten it without a mold and make it. You can make any shape you like.

30. Take the filling out of the refrigerator and wrap the filling in the puff pastry

31. Press firmly, don't let the barbecued pork show (because the filling juice is solid now, it will melt when preheated, and it is easy to expand and flow out, so press firmly

32. Preheat the oven to 180 degrees and wrap everything

33. Brush a layer of egg liquid on the surface, and then I like to sprinkle white sesame seeds on it. I didn’t sprinkle sesame seeds on half of the barbecued pork, and I did.

34. Put the barbecue pork puff pastry into the oven, bake for two minutes, take it out and brush it with egg liquid again, and continue to return to the oven to bake for 15 minutes. Remember to observe the surface of the barbecue pork puff pastry during the process. It is ready when it reaches the color you like! Don't burn it.

Have you learned how to make the Cantonese-style barbecued pork puffs that I introduced to you today? Although it has a lot of steps, each step is not complicated and very simple. As long as you follow the steps, you will definitely succeed.