High-gluten flour 180g Cake flour 20g
Whole milk powder 15g Yeast 3g
Butter 15g Salt 2g
Milk 140g White sugar 20g
Pickle stuffing 200g
How to make pickled pork bread Illustration of how to make pickled pork diced bread 1

Step 1

Put milk first in the bucket of the chef's machine, thenPlace high-gluten flour, low-gluten flour, milk powder, salt and sugar on both sides of the bucket. Make a hole in the middle of the flour and pour in the yeast. Turn on the mixer and start kneading the dough. After kneading to the expansion stage, add butter and knead until it can be pulled out. Strong and unbreakable glove membrane Illustration of how to make pickled pork diced bread 2

Step 2

Arrange the dough, put it in a basin, cover it with plastic wrap, and ferment it in a fermentation box at a temperature of 28 degrees and a humidity of 75 degrees, or in an oven with a bowl of warm water inside. Illustration of how to make pickled pork diced bread 3

Step 3

Ferment until doubled in size and take out Illustration of how to make pickled pork bread 4

Step 4

Take out the dough and put it on the chopping board, pat the dough gently to deflate the dough, divide the dough into 10 pieces and roll them into rounds, cover them with plastic wrap and let them rise for 20 minutes (the fermentation time should be reduced in summer). Illustration of how to make pickled pork diced bread 5

Step 5

Take a piece of dough and press it flat with your palms to make the pickled vegetable and diced meat filling (if you don’t have pickled vegetables, you can use shredded mustard or other fillings instead) Illustration of how to make pickled pork diced bread 6

Step 6

From now on, wrap it up like a bun, being careful to close the mouth.Illustration of how to make pickled pork diced bread 7

Step 7

Place the seam side down in the baking pan, put it into the fermentation box with a temperature of 35 degrees and a humidity of 75 degrees for 35 minutes (if there is no fermentation box in the oven, put a bowl of warm water for fermentation) Illustration of how to make pickled pork diced bread 8

Step 8

At this time, you can preheat the oven to 170 degrees Take out the fermented bread embryo from the fermentation box, spray it with a little water, and decorate it with pumpkin seeds (if you don’t have pumpkin seeds, you can sprinkle a little sesame seeds) Illustration of how to make pickled pork bread 9

Step 9

Cover the bread with a piece of parchment paper Illustration of how to make pickled pork diced bread 10

Step 10

Use another baking pan to press it on top, lightly press the upper baking pan with your hands a few times, and press the bread in the lower baking pan flat. Illustration of how to make pickled pork diced bread 11

Step 11

Put the baking sheet into the preheated oven and bake at 170 degrees for 25 minutes.Illustration of how to make pickled pork diced bread 12

Step 12

This is the same bread decorated with sesame seeds Illustration of how to make pickled pork diced bread 13

Step 13

Finished product picture Illustration of how to make pickled pork diced bread 14

Step 14

Finished product picture Illustration of how to make pickled pork diced bread 15

Step 15

Finished product picture Tips for cooking pickled pork buns

1. Method for stuffing pickled pork and diced pork: dice the pork belly and mince the ginger. Add oil to the pot and fry the diced pork until it changes color. Add the minced ginger, stir-fry evenly. Add cooking wine, stir-fry the light soy sauce and dark soy sauce evenly. Pour in the pickles and stir-fry. 5 minutes, add sugar and stir-fry evenly. Add red peppercorns and stir-fry for 2 minutes. (The pickles themselves are salty, so add salt according to the saltiness of the pickles) 2. Each oven has a different temperature. Set the temperature according to your own oven temperature. 3. When the bread is put into the oven, be sure to hold down the baking pan above the bread dough and do not take it off. It must be put into the oven together. 4. Each type of bread has different water absorption. You can add or reduce it according to the amount of water absorbed by your own flour