Double-coloured fork bun
By VicentaLakin
The fork buns have been made several times, so even the old man who doesn't like buns will eat a few
Recipe Recommendations
- Grilled pork marinade: Grilled pork sauce 1.5 spoon
- Grilled pork marinade: honey 1 scoop
- Grilled pork marinade: soy sauce 1 scoop
- Grilled pork marinade: white wine 1 scoop
- pork belly 300 grams
- Pastry: Low-gluten flour 300 grams
- Pasty dough: Water 75 grams
- Pasta dough: carrot juice 75 grams
- Pasty dough: yeast 3 grams
- Pasty dough: Lard appropriate amount
- pork sauce 1.5 spoon
- honey 1 scoop
- soy sauce 1 scoop
- liquor 1 scoop
- low-gluten flour 300 grams
- water 75 grams
- carrot juice 75 grams
- yeast 3 grams
- lard appropriate amount
- baking powder a little
- Barbecue pork is short of juice appropriate amount
- salty and sweet
- steamed
- a day
- ordinary
Steps for Double-coloured fork bun
1
as shown, 300 grams of five flowers, 1.5 spoons of fork sauce, one spoon of honey, one spoon of raw, one spoon of white wine, 15 ml of spoon, and one ginger and two onions
2
I'll take the meat out of the skin, and I'll put it in the freezer, and I'll make it all night
3
Once the roasted meat is made, the room is warmed up, the flour is split into two 150 grams, two or three carrots cut with a little water mixer, and the yeast is in two
4
Put yeast in water and carrot juice. Open
5
While mixing flour, adding yeast to flour. Status
6
Scratch the fine flour with your hands, and carrot juice into another flour, like a smooth one, with a cover of a shampoo or a wet cloth, and fermenting twice as much in warmth
7
The time the noodles fermented, the roasted fork, the oven preheated 200 degrees, 10 minutes, the forkbone on the grill, about 30 minutes into the oven
8
Pick up the pickle juice in 10 minutes and turn it over
9
Once the fork's roasted, cut into little pieces
10
Now we've got a little onions, three or four slices of silk, two slices of ginger, 10 grams of raw, 5 grams of old smoke, 10 grams of platinum oil, 30 grams of sugar, 10 grams of peanut oil, 5 grams of sesame oil and a little bit of powder water
11
Peanut oil sesame oil in the pot, small onions of onion ginger to yellow
12
I'm going to go in and smoke sugar
13
add about 50 milligrams of water
14
Just a little starch
15
Take the proper amount of gravy and the fork
16
That's when the noodles are about, twice the size of the original, so just rip the inside out
17
The noodles take out the exhausts and add appropriate amount of pig oil, a little powdered and powdered, covering the membranes for 15 minutes
18
There's four of them
19
Scratch it with your hands. On the noodles, it's sticky, like a picture
20
Roll the lined noodles in a row, twist them a little bit more, and continue to grow the noodles between the noodles and the noodles. - Yeah
21
Cut the noodles into eight equals, cut the face up, and press the flat to form a thin, middle edge
22
A nicer side down with a proper fork in a bag
23
I'm used to watering and then steaming
24
It's a lot of steps. It's a lot of talk. I hope I don't get dizzyDouble-coloured fork bun Make Tips
One: If a friend in trouble can also buy ready-made fork roast, but certainly not as good as his own: the temperature of the fork roast will be used only for reference, according to the spleen of his own oven, the fork roast will be red: now in winter, the noodles are too slow to ferment, they can put hot water in the steam pan, they can be fermented on the steam pan 4: If you don't like powdered powder, the pork oil will be splitting up when you're making a fragrance and whiter: double-coloured noodles, and the face of the lasagna will have to be painted with some water, making the face stick better than the pasta: the fork pack is sweet, and the diabetics can't eat 6: if you've enough, there's nothing else to understand