Fork bun
By VicentaLakin
ALTHOUGH IT'S FORK BUNS FROM THE MOUNTAINS, IT TASTES REALLY GOOD, AND FAMILY LIKES IT, WITH A LOUD SKIN AND A FORK Q BOMB MADE OF PLUM MEAT。
Recipe Recommendations
- flour 350 grams
- qingshui 180 grams
- dry yeast 6 grams
- barbecued pork a
- white sugar 1 teaspoon
- pork sauce 2 tsp
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Fork bun
1
Prepare 350 grams of flour for the basin, plus a spoonful of sugar。
2
Clear water 180 grams, yeast 6 grams evenly, five minutes still, yeast dissolved。
3
The yeast water is then added to the flour and mixed into a swirling form。
4
And the smooth ones. Covered with film or wet towels to prevent evaporation and fermentation。
5
The pasta fermentation process, preparation of a piece of roast meat。
6
Porcelain cut, two spoons of fork sauce mixed。
7
In about 40 minutes, the noodles are fermented twice as big and fermented。
8
Take out the noodles and dry powder。
9
The air is full, the noodles are big, I've split into two pieces, and it's long。
10
An evenly small facial agent。
11
Squeeze, tumble into the middle thick, thin skin。
12
Put the right amount of fork。
13
Wrap it up。
14
Pack all the bags in turn, empty distance, oilproof and sticky on the steambox, and can also be used in the closet, with a second fermentation of about 15 minutes, cold water on the pan, and water running and steaming in the fire for about 10 minutes。
15
Steamy buns. Three to five minutes after the fire's down, the lid will be opened before it shrinks。