Meatloaf buns

By VicentaLakin

Meatloaf buns
HE LIKES TO MAKE BUNS WITH CABBAGE AND SOME MEAT IN IT. IT'S BEAUTIFUL. THE CABBAGE IS A CABBAGE, CABBAGE, ALSO KNOWN AS CABBAGE OR CABBAGE, AND IS KNOWN AS THE "GRANGE BALL". THE CABBAGE CONTAINS A VARIETY OF AMINO ACIDS NECESSARY FOR THE HUMAN BODY, AS WELL AS VITAMIN B, VITAMIN C, CARROTS, SOOT, PROTEINS, FAT, POTASSIUM, CALCIUM, ETC., AND HAS HIGH NUTRITIONAL VALUE AND THERAPEUTIC THERAPEUTIC THERAPEUTIC EFFECTS。

Recipe Recommendations

  • medium-gluten flour 700 grams
  • pork 450 grams
  • cabbage 500 grams
  • Jiang appropriate amount
  • onion appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • refined salt appropriate amount
  • rapeseed oil appropriate amount

Steps for Meatloaf buns

  • Make Meatloaf buns step 0
    1
    TAKE 250 ML WARM WATER AND ADD A SMALL SPOON OF YEAST TO IT FOR A MOMENT。
  • Make Meatloaf buns step 1
    2
    THE BASIN WAS FILLED WITH POWDER, WHILE THE YEAST WAS POURING IN, AND THEN THE PROPER AMOUNT OF WATER WAS SLOWLY ADDED, AND I ADDED ABOUT 50 MLS, ABOUT HALF A BOWL, WHICH WAS MIXED WITH THE FALL。
  • Make Meatloaf buns step 2
    3
    fermentation is done by rubbing it in a smooth face cover or by preserving the film。
  • Make Meatloaf buns step 3
    4
    The cabbage is torn to pieces and the salt water is clean. Dry water。
  • Make Meatloaf buns step 4
    5
    Pork is cut to pieces, or if it is bought with a meat mixer。
  • Make Meatloaf buns step 5
    6
    Cut the onions and garlic。
  • Make Meatloaf buns step 6
    7
    Scrambled onion, with meat and pork。
  • Make Meatloaf buns step 7
    8
    It's hot, it's hot, it's hot, it's salty, it's cold。
  • Make Meatloaf buns step 8
    9
    Cut the dried cabbage and add a proper amount of vegetable seed oil blend。
  • Make Meatloaf buns step 9
    10
    Add cool meat。
  • Make Meatloaf buns step 10
    11
    Noodles fermented twice as big and small holes in the middle were enough。
  • Make Meatloaf buns step 11
    12
    And then you take it out and rub it in the smooth. Scram, scram, scram。
  • Make Meatloaf buns step 12
    13
    Spills a symmetrical agent。
  • Make Meatloaf buns step 13
    14
    Take a formulation, a thin edge, a thick middle, and put it in a proper amount。
  • Make Meatloaf buns step 14
    15
    Squeeze it first。
  • Make Meatloaf buns step 15
    16
    The left finger was then pushed back, the right hand was squeezed, the edge was squeezed and the mouth closed。
  • Make Meatloaf buns step 16
    17
    Packed buns。
  • Make Meatloaf buns step 17
    18
    Wrap it up in 15 minutes。
  • Make Meatloaf buns step 18
    19
    Burn water in the pot, put some oil on it. Put the bun on。
  • Make Meatloaf buns step 19
    20
    It's about 10 to 15 minutes, two or three minutes。

    • Meatloaf buns Make Tips

    1. When kneading the dough, pour water in while stirring. If it is hard to knead, it is too stiff; you can wet your hands slightly and continue kneading. 2. When proofing, cover with a damp cloth or plastic wrap. Proof until about double in size; press down the middle, and it should not spring back. 3. Degas the proofed dough. When kneading again, knead for a while, let it rest for five minutes, then knead again; it will be easier to form a smooth dough. 4. When wrapping, thinner edges make it easier to seal. Pleats are not necessary, but the dough wrapper should have a uniform thickness. 5. Let the wrapped buns sit for a while to undergo a second proofing. 6. When steaming, brush with oil to prevent sticking, and place them in the steamer over boiling water. 7. Do not open the lid immediately after turning off the heat; let it sit for a while. When opening the lid, first open a small crack before removing it completely.

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