Forbidden buns
By VicentaLakin
I baked fork roast, I had to make a forkbread bag; a table for both the leftover forkbone and the rich breakfast! Scrambling the forkbone into pieces, bringing out the taste of salty sweetness, and incorporating the soft and soft paste. To slow the aging of the bread, it is possible to treat the noodles with soup. Even if the bread was cooked earlier in the day, it was put in the microwave for 10 seconds or in a preheated oven for 5 minutes in the morning, it would be possible to get a soft forkbutter bag and a soft, sweet inside, a fragrance — a fragrance that can't be forgotten or eaten
Recipe Recommendations
- high-gluten flour 195g
- qingshui 100g
- low-gluten flour 90g
- Quick-drying yeast powder 6G
- salt 6G
- fine sugar 30g
- whole egg one
- milk 80g
- unsalted butter 45G
- barbecued pork appropriate amount
- green onion 1 tablespoon
- pork sauce 1 teaspoon
- oyster sauce 2 tsp
- sesame appropriate amount
- whole egg liquid appropriate amount
- butter appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Forbidden buns
1
add 20 g of high-strength flour to the 100g clean water, mix it up evenly, mix it with a small fire and heat it up to a thick paste, with a visible mark from the pulverization of the egg; cool it up to room temperature, cover it, freeze it in the fridge for more than an hour, preferably for the "supple"
2
(a) all pasta materials other than butter: mashed flour 195g, dry flour 90g, dry yeast 6g, salt 6g, fine sugar 30g, full egg 1 (with a large spoon brush), all soup varieties, milk 80g, together in the kitchen mixer (milk not all added, 10 to 20g left and softness of the face), first stabbing with a razor and then starting with a noodle
3
Crushing up the crib, adding room-temperature butter and continuing the crib for about 10 minutes
4
(a) Examination of the condition of the noodles: a small piece of noodles is removed, slowly spread and can be translucent
5
Rolling the dough, covering it with fresh film, fermenting it in warm, fermenting it twice to 2.5 times, and testing it with a finger with dry flour: A small hole in the top of the face, which is not condensed and does not collapse
6
a little exhausting of the noodles into a small noodle of about 30 g, with a skin cover on the back of the roll and a lax 15 minutes。
7
(a) When the noodles are fermented, preparation of the material: the fork meat is cut into pieces, then into silk, and finally into little pieces
8
Add onions, forks and kerosene
9
It's a blend. The amount of forkbutter and kerosene is controlled by itself, and a taste of it is certain, which usually binds the crumbs into groups; not too much, the roasted meat tastes salty。
10
- Smashing loose little noodles
11
(a) Add a proper amount of fork in the ground, wrap it up like a bag, and squeeze it down
12
(a) Putting the bread in the oven and putting a glass of open water at the bottom of the oven for about 40 to 50 minutes
13
(a) Fermentation up to two and a half times the original size, with a light brush of whole egg fluid and with a few sesame sesame dotages or not
14
The oven, which is preheated at 180 degrees, is baked for about 15 to 18 minutes to the surface, and is primed with gold and yellow; when the bread is removed, the melted butter is brushed with heat。
15
Oh, what a delicious bun! What a lovely breakfast