Meat buns
By VicentaLakin
It's not good, but it's good
Recipe Recommendations
- flour 500 grams
- Angel yeast powder 5 grams
- baking powder 4 grams
- water 250 grams
- pork
- soy sauce appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- sesame oil small amount
- onion ginger appropriate amount
- chicken essence appropriate amount
- mushrooms
- sugar 1 gram
Steps for Meat buns
1
Scratch, Angie yeast with some warm water and a gram of sugar for five minutes, so it's better to ferment. If you think it's too hard to rub it on your face with your hands on it, it's soft, but not too soft2
When fermented, 28-32°C is the best, it is important to have a wet sheet on it, to keep it wet, to ferment to twice the size, to have some dry flour on the index finger, to be inserted into the noodle centre and to pull out the finger. If the dent is stable and shrinks slowly, it means the fermentation is complete! When it's fermented, squeeze out the air in the dough, round it up and wake it up at room temperature for 15 minutes3
It'll be more fragrance if you make a pap and put onion oil in advance4
When it's ready, the noodles wake up. There's a lot of people who can look for a bag. I won't go into detail, 'cause I don't look like I'll wake up for 15 to 20 minutes5
Water in the steam pan, oil on the herbs, or wet evaporation, when the water opens, wake up the good buns, and keep enough space when coded, so as not to bind. It's almost ready in 15 minutes