Double-coloured meatloaf
By VicentaLakin
The potato is nutritious and has a special health function. It's a beautiful color, and it's full of exotic tacts, and it's sweeter, and it's very much loved by the family。
Recipe Recommendations
- ordinary flour 400 grams
- yeast 4 grams
- Purple sweet potato paste 200 grams
- warm water 110 grams
- mustard 25 grams
- chicken essence 1 teaspoon
- shisanxiang 1 teaspoon
- vegetable oil 15 grams
- pretzel 1 teaspoon
- minced meat 30 grams
- salt 1 teaspoon
- oyster sauce 15 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Double-coloured meatloaf
1
200 grams of flour mixed with 2 grams of yeast flour, added to the mashed potatoes with hand rubs, added to the 10 grams of water, and gravitated into smooth lasagna。
2
A mixture of 200 grams of flour with 2 grams of yeast powder slowly added to 100 grams of water, with the addition of chopsticks to mix it into a smooth white-faced group。
3
When the two colours of the face are covered, the lid or the film is kept, and the warmth is fermented twice as large。
4
The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, or it can be seen in the middle of the lasagna and fermented。
5
The fermented noodles are smoothed to the surface。
6
It's a large piece of white noodles and a layer of vegetable oil。
7
Sprayed with lasagna, covered in white noodles, a layer of stork oil, salt, 13 fragrances, peppers, chickens, a proper amount of gravy, meat, and rollers。
8
Put the interface below and cut it into small pieces。
9
Put two bits together, with chopsticks to the end。
10
Squeeze the pairs。
11
It's put in a steam cage with a drawer on it, with space between it, because it's gonna get bigger. A second awakening of 20 minutes (time of awakening due to temperature) to double。
12
The fire opened up the water, it was evaporated for about 15 minutes, and the gust was lifted after 5 minutes。
13
The finished chart。Double-coloured meatloaf Make Tips
1. Place the dough in cold water. Once the water boils, steam over medium heat for about 15 minutes.
2. After steaming, let it sit covered for 5 minutes before opening the lid. Also, be careful when opening the lid so that water droplets from the lid do not fall onto the buns.
3. The dough must be kneaded until smooth, both before and after fermentation, to make buns with a smooth surface.