Frozen meat buns
By VicentaLakin
Learn to make a varnish with yeast, and feel like it's the Chinese way. PAPA was very fond of this way of making buns, and he said that because of his soft taste, he also had the feeling of eating soft buns when he was young. The smell of mushrooms is tempting, and the gravy of meat buns with mushrooms is glamorous. Sometimes it's cold in the fridge and the next morning's breakfast can be done.n. It's been a long time since we've had a bun. We'll need to learn from the effects. Take a picture, find a hand wound to cut open, then fill your stomach。
Recipe Recommendations
- flour 250g
- starter 70g
- yeast 1.5G
- Soak shiitake mushrooms 150g
- minced pork 80g
- sugar 15g
- salt 1 teaspoon
- ginger 1 teaspoon
- soy sauce 1 tablespoon
- sesame oil few drops of
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Frozen meat buns
1
The bun's yeast is ready early. There are lots of small holes in the beehive。
2
Flour: flour, water, yeast, yeast, sugar. And the smooth ones。
3
Frozen mushrooms cut thin, fragrance to water。
4
Fries of mushrooms and pork powders are evenly mixed into mushrooms。
5
It's fermented. It's soft. ♪ Love the undefeated cotton ♪。
6
The fermented pasta is fully ventilated, and the mid-pit holes are poached and evenly prepared to divide the agent。
7
Take a noodle agent and make it into a thick, thin bun。
8
Put mushrooms in the skin。
9
Packed buns wake up in about 15 minutes, boiled in about 15 minutes, and shut the fire in about three minutes. It's been a long time since we've had a bun. We'll need to learn from the effects。
10
It's finished. Take a picture, find a hand wound to cut open, then fill your stomach。