Fork buns
By VicentaLakin
Fork buns are a special feature of Guangdong. They combine their own fork-burns, i.e., healthy and delicious, away from the outside chemical additives. Let's make them ourselves
Recipe Recommendations
- flour 1000 grams
- yeast 8 grams
- milk powder 20 grams
- white sugar 150 grams
- corn oil 50 grams
- warm water 420 grams
- barbecued pork 430 grams
- onion 30 grams
- oyster sauce 30 grams
- soy sauce 30 grams
- soy sauce 30 grams
- spiced powder appropriate amount
- salt appropriate amount
- cornflour 50 grams
- qingshui appropriate amount
- salty and sweet
- steamed
- ten minutes
- simple
Steps for Fork buns
1
First make forks. Cut fork and onions into particles。
2
A small amount of hot oil is added to the boiler, the onion is blown up first, and a suitable amount of five fragrances is added to the onion。
3
They were then added to the gas, raw and old, salt, sugar, a little bit of fried oil, and then added 200 grams of water to boil. I'm dizzy! Forget the sugar weight. (The size of the recipe is approximately) Make appropriate adjustments to your taste。
4
Add the powdered water to the thick juice。
5
And then we'll put the fork in it and we'll put it on fire。
6
Load up the tatters. Next and the noodles。
7
The yeast, sugar, with warm water, mixed flour with supplements, yeast water and flour. No fermentation, it'll be perfect
8
We split the noodles into 32 faces。
9
Take a face into a circle, wrap it in fork meat, and squeeze it with your finger into a bun。
10
The packs are released into the oil-painted steam cage and fermented twice as much in warmth
11
When the boiler is boiled with water, the fermented buns are placed tight in the pan and can be evaporated with fire for 10 to 15 minutes。
12
The steamed finished product is soft。13
A small reminder: this weight can be reduced by half, the permutation of the permafrost water can be reduced or added at appropriate discretion, and the buns can ferment once, but must be twice as big, and the flour can be omitted if milk is used. I don't have much to say about forkmaking, but I've already given you a recipe for for fork。