Meat buns

By VicentaLakin

Meat buns
Mom told me to make meat buns, which used to be either prune or sugar. This time it's called a meat bag. All right, it'll only satisfy her. I've been so busy all day

Recipe Recommendations

  • pork appropriate amount
  • spiced powder appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • ginger appropriate amount
  • MSG appropriate amount
  • wheat flour appropriate amount
  • baking powder appropriate amount

Steps for Meat buns

  • 1
    We'll develop yeast at about 35 degrees
  • 2
    Fill it with a bowl of flour, pull out a nest in the middle. Gradually pour into water mixed with fermentation, while mixing water with hands. Flour is covered with hand rubbing when it appears in cotton form, and if it is too dry, the water and surface of the same water temperature is added. After rubbing through the smooth pasta, rubbing it with a little water on the top of it, covering it with a fermentation
  • 3
    A little fermentation in the summer, and if it's cold, put a hot water bag under the basin covered with towels. The face was twice the size of the face, and a hole was inserted in the middle of the face with a finger covered with flour to see if the hole would bounce back. If you don't come back, you'll go back and ferment。
  • 4
    The fermented face is filled with small holes in a beehive, and the fermented face continues to rub its hands and empty the gas. A little more rubbing and the noodles will be a little more intense. Scratch it and cut it into pieces equal size
  • 5
    Meat paping practices: The meat purchased in the kitchen is made of meat, salt added to the shop, raw smoked, a little fragrance, fragrance, ginger. The clockwise mix is even, during which time water is added and the meat is fully mixed with the sauce
  • 6
    Packed buns have to continue to ferment for a while, and there are two criteria to judge if they are ready. One: When the bag is done, it's second less than the one that's just packed: when the bag is done, the hand will sew the skin of the bag and it'll come back. When the buns enter the pot, the fire is shut down for 10 minutes, so that the lids are not lifted and the suffocation continues for five minutes. The buns that were removed were not condensed and there was no puddle on the skin of the buns。

    • Meat buns Make Tips

    I can't describe the technique for folding baozi in words, so please forgive me for being at a loss for words. Also, I learned how to make the pleats by watching videos online myself; you'll get the hang of it with practice.

    Recipe Categories

    Recipe recommendation