A big bun of cinnamon
By VicentaLakin
When I was a kid, I had my own garden, what to eat, what to eat, what to eat, what to eat, what to cut, what to do, what to do, what to do, what to do, what to do, what to do, what to do, what to do, what to do, what to do, what to do. There was a time when I didn't like buns because I ate too much when I was a kid. It's more scientific now to say that the beryllies are ready for now, and it's best to eat at night, but it's not the same time that they're steaming buns and eating for days. We're evaporated today. There's no problem. Mother's smell, always doing it, that's home smell
Recipe Recommendations
- flour appropriate amount
- water appropriate amount
- yeast appropriate amount
- leek appropriate amount
- pork appropriate amount
- vermicelli appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- ginger appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A big bun of cinnamon
1
The yeast is in the hot water, and the flour is in the tub, and the yeast and the face is formed, and then it's sprouted. The ratio of surface water is adjusted on a two to one basis. It's hard to rub a smooth paste. Don't worry, it's good to rub it later. It must be polished before it is found. Put the noodles in the tub and let them go. Temperatures can be fermented at more than 20 degrees. Put it in the oven too cold。
2
Pork pie with raw salted stork。
3
Full parity。
4
Powder bubbles ahead of schedule, cut to pieces。
5
The herbs are washed, cut, oiled and salted. When the face is ready, then the meat and the vegetables will be mixed together, not prematurely. Meat and vegetables need to be matched by hand。
6
Noodles are ready。
7
Take out the noodles, vents apart, roll round, and make small amounts into large pieces。
8
Roll round by round。
9
As you wish, wrap it up。
10
I'm wrapped in willows。
11
The cage was painted with oil, packed with buns, awakened in the pot for half an hour, then evaporated on seven fires, and then steamed on the water for 20 minutes。