Potato meat buns
By VicentaLakin
Potatoes, with visible red-coloured beryllium stripes, convoluted ols, sweets, soufflés, soft slides in one body, have been hailed by ancients as “gold as powder and tender, and a meal far better than a goat's head”. It's made of tara and pork, and it's made of tara. It's made of complication, complementarities, sour pine powder, sour, sour, sour and sour。
Recipe Recommendations
- ordinary flour 500 grams
- yeast 4 grams
- warm water 250 grams
- minced pork 300 grams
- Taro 300 grams
- vegetable oil 30 grams
- oyster sauce 10 grams
- shisanxiang 5 grams
- salt 3 grams
- chicken essence 3 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Potato meat buns
1
Cut the tara into tin。
2
Pour some oil in the pot, put it in the potato, and get cooked。
3
Put meat and tara in the bowl and add appropriate amounts of vegetable oil, salt, chicken concentrate, pelican oil, and 13 fragrances, evenly mixed in one direction。
4
Flour is mixed with yeast powder, slowly pouring into warm water, while it is mixed with chopsticks。
5
Scratch the face to smooth. Covered with a lid or a fresh film and fermented twice as much in warmth。
6
The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, and it is fermented when it can be seen in the middle of the face。
7
The fermented pasta is smoothed to the surface, cut into a fairly large facial agent with no visible bubble in the face。
8
Put the small agent in a bun and wrap it into a tarp。
9
When the bag is packed, it is placed on a steam cage with a drawer on it, with space between it, because it becomes larger. A second awakening of 20 minutes (time of awakening due to temperature) to double。
10
The fire opened the water, evaporated the fire for 20 minutes, and then lifted the top of the pot after five minutes。Potato meat buns Make Tips
1. In the cooling pan, the water will be evaporated for about 20 minutes after the water is released. 2. The roof of the pot shall be lifted in five minutes after the evaporation, and when the lid is opened, be careful not to drop the water on the lid. 3. Flour is smoothed to the surface before or after fermentation, so as to make a smooth, surface wrap。