Fork buns
By VicentaLakin
Classic Hong Kong tea spot - Fork buns are made of stale fork in small pieces, with fermented sauce such as pelican oil, and outside with improved fermented noodles commonly used in the north, condensed into sparrow cages and finally evaporated inside the steam cage. If fermentation is appropriate, the top of the fermented bun is naturally fractured, which is in fact a flowering wedge with roasted meat. Forklift buns are generally about five centimetres in diameter and a cage is usually three or four. A good fork pack is made from a thin fork in the ground, and the fork is softly fertilized and softly fertilized, with a slight bursting of the fork in the ground and a fragrance of the fork。
Recipe Recommendations
- plum meat 500 grams
- low-gluten flour 400 grams
- corn flour 100 grams
- pork sauce appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- baking powder appropriate amount
- baking powder appropriate amount
- water starch appropriate amount
- oil and salt appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- salty and sweet
- steamed
- several hours
- senior
Steps for Fork buns
1
Cut the meat of clubs into long strips and add spices such as fork sauce, garlic, raw, wine and salt
2
(b) A small hole in the meat with a fork, which is frozen in the fridge for more than three hours, with a few flips in the middle
3
(a) Placing the salted meat on a grill with tin paper
4
Put it in a preheated oven of 180 degrees and bake it for 35 minutes
5
In the middle, the pickled juice is painted on one side and in the last five minutes a layer of honey is painted
6
So the fork roast is roasted and cut into little ding; 7. The hot cooker is poured into a suitable quantity of oil, and the pickled raw materials are blown out; 8. The pickled juice is then added to the boil; 9
7
(b) Hot pots, pouring into a suitable quantity of oil, and then extracting the salted raw materials from the incense;
8
And put the pickled juice together
9
I'm going to add starch, sugar, and ointment
10
Put the cooked juice into the cut fork burner, and then evenly, the fork burner will be ready
11
Flour mixed into the basin, with warm water and surfaces of yeast powder and smooth pasta with fermentation
12
The fermented pasta is then powdered and evenly covered for 10 minutes
13
(b) A smooth pasta when it's ready
14
After growing up, cut into an appropriate dose
15
(b) When the twilight is rounded and packed into the prepared forkware
16
When it's wrapped, it'll be ten minutes
17
(b) A boiler in the water and a fire evaporated for eight minutes
18
18. The hot fork buns will be ready for one minute after the fire has been shut down。