Soup bun
By VicentaLakin
Here's the order of eating a soup bag, either by sucking a straw or by opening a bag, sucking a soup out and eating a bun, and eating a little vinegar sauce is good, fresh and soft soup, soft buns, which don't taste greasy
Recipe Recommendations
- high-gluten flour 200g
- salt
- salad oil 5g
- dried fungus 10g
- vinegar appropriate amount
- yeast 1/2 teaspoon
- white granulated sugar 5g
- duo meat 100g
- dried mushrooms 20g
- meat jelly 250g
Steps for Soup bun
1
A little bit of water for yeast, salt and white sugar
2
And slowly add flour
3
A little water, a little dry powder
4
And a smooth face
5
We're going to get a salad
6
It's like a smooth face
7
Growing up strips, divided into equal quantities of small agents
8
The more fresh meat, mushrooms, wooden earbreaks, tundra and a little bit of salt is frozen, the more the skin is frozen, the more the soup is
9
Put the pasta in thin, wrapped in buns
10
Seal the pot
11
it's about 20 centimeters in the fire