Spam varnish
By VicentaLakin
In order to be in a hurry to get up early to work, small cages are often bought on the side of the road, but the meat is unsanitary and not evaporated, and it's not safe to make it. A friend who doesn't like meat can choose this odour pack, which tastes good and nutritious, and don't worry about not eating in the morning
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Spam varnish
1
Prepare flour, sugar, yeast。
2
Put sugar in flour and mix it evenly。
3
The fermentation is torn open with warm water of about 30 degrees。
4
Add well-settled yeast to the flour and mix it into a swirl。
5
It's an initial plaque。
6
With the strength of the wrists, the face continues in reverse, with repetitions of about 10-15 minutes until the face is very delicate and smooth。
7
The pasta is fermented with a lid. It's been a long winter fermentation, and I put the basin next to the heat under the sun, about two hours。
8
When the noodles are fermented to a small hole in their fingers and they don't bounce, they're ready. By contrast, the hairy noodles are light and big, about twice the size, and a piece of them will be radish。
9
During the fermentation of the noodles, the material required for the material is prepared. Clean up the spare。
10
The mushrooms, lumbered ears and cabbage are cut to the ground。
11
The eggs are fried to pieces and added to the material。
12
Tofu is added to the pie, shredded with chopsticks, evenly mixed。
13
Onions, ginger, raw, peanut oil, perfume, 13 fragrances, chickens, salt, etc., are cut in order to be equally prepared。
14
Scratch the face in stripes to remove the bubbles, cut into a flat ground agent, and pelvis。
15
Put the proper amount of material, hold the face in the left hand, and squeez the twig in the right hand。
16
The steambox was pre-positioned into a dry and dry wet gauze and placed in a packaged waking hair for five minutes。
17
The fire evaporated for 15 minutes after the water had turned off, and after the fire had been shut down, the heat was dry for 2 minutes. Open the lid, and the fragrance bun will be readySpam varnish Make Tips
1. Steps 6 to 8 are crucial; the key to whether the dough ferments lies in kneading. So, don't be lazy just because it's hard when kneading repeatedly.
2. Everyone has different tastes, so you can adjust the amount of salt according to your personal preference.
3. Oyster sauce can be added to the filling as appropriate, but since I personally don't care for it, I have omitted it.
4. After chopping the Chinese cabbage, it is best to squeeze it dry with a cheesecloth; otherwise, there will be too much liquid and the buns won't look good.
5. When placing the raw dough, keep a certain distance apart; otherwise, the risen buns will stick together.
6. Placing a cloth on the steamer rack can absorb excess moisture.