Kyoyo onion meat bun
By VicentaLakin
Kiyoon, it's delicious, it's delicious. Those who like onions can try. Foods: flour 600 grams, pork 550 grams, onions 180 grams, warm water 310 grams: yeast 3 grams, powdered powder 3 grams, ginger mammoth 5 grams, water starch 2 spoons, kettle 1 spoon, wine 1 spoon, rice 2 spoons, salt 1 spoon, and oil appropriate。
Recipe Recommendations
- flour 600 grams
- Beijing onion 180 grams
- yeast 3 grams
- ginger 5 grams
- oyster sauce 1 teaspoon
- salt 1 teaspoon
- minced pork 550 grams
- warm water 310 grams
- water starch 2 tablespoons
- cooking wine 1 teaspoon
- soy sauce 2 teaspoons
- edible oil appropriate amount
Steps for Kyoyo onion meat bun
1
A small amount of warm water is taken from the main material and the yeast is opened for five minutes。
2
Flour is filled with powdered powder, while yeast and the rest of the water is mixed into flour。
3
And make noodles, with wet cloths or fresh membranes, and ferment in warmth。
4
Kyoyo onions are shredded and mixed with a tea spoon。
5
And cut the paste, and add ginger paste, raw smoke, wine, platinum oil, ablution of salt, and stir it up when it is filled with water and powder。
6
After joining the kyoon, the freezer freezes to solidified meat。
7
The noodles are fermented to 1.5 or twice the size。
8
Take the noodles out of the air and rub them in smooth。
9
Stifling, dissecting, twirling into thin centrist。
10
Put the meat in the middle。
11
In one direction, shut up。
12
Make good buns。
13
After that, it's about 25 minutes。
14
Cold water on the pot. When the steam comes up, it's about 15 minutes。
15
Put the lid on the pot. First the little stitch, then the whole thing。
16
Here we go。