Piggy pork buns
By VicentaLakin
It used to be felt that a tall, big, big bag... it wasn't that hard... ..the ingredients could make 50 little buns. I've got a pan on the flat floor. I've got an electric pan in the house. It's 200 degrees
Recipe Recommendations
- Big green pepper of 2
- pork stuffing 200g
- high-gluten flour 400g
- soybean soy sauce a small spoon
- soy sauce a little
- chicken powder a little
- salt appropriate amount
- water A rice bowl
- oil appropriate amount
- baking powder a little
- yeast 5g
- sugar a little
- salty and fresh
- fried
- an hour
- ordinary
Steps for Piggy pork buns
1
Green peppers go to seeds, rinse water, cool water, cut the tinkles, and then squeeze the juice out
2
Meat platinum with soy sauce, old smoke, chicken powder, salt sauce. And then we're going to have to go into the water, and we're going to have to do it. Finally, when the water is filled, the oil that has been flooded with meat is added to the force. "You can't be in the wrong order. You have to be in the first place."
3
Then join the pepper mix. Okay
4
Flour with powder and sugar
5
yeast soluble in warm water at lower temperatures (summer cool water available)
6
Combination of yeast water and flour into smoother and hard noodles
7
Scratch. Scratch
8
It's flattening. It's the size of a dumpling
9
Pack the proper pie
10
Wrap the bag in a way
11
The pan is hot, it's cool, and the fire is contained in a small fire. Put it in the bag. When there's light gold on the bottom, pour half a bowl of water, then put a lid on it
12
The lid starts with six to eight minutes of medium-sized firecrackers, and the water is collected and the bottom of the bun is fully made of gold. I can put a little onions on the plate