♪ oatmeal peanut buns ♪
By VicentaLakin
It's a healthy bag of coarse grains, a roasted peanut tatter with fresh pork, a soft skin, fragrance, and a sweet mouth
Recipe Recommendations
- medium-gluten flour 250g
- whole wheat flour 100g
- oat 40g
- warm water 175g
- yeast 3.5G
- white granulated sugar 30g
- fresh pork 300g
- peanut 100g
- green onion appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- peanut oil appropriate amount
- salt appropriate amount
- water 约80ml
- salty and fresh
- steamed
- several hours
- ordinary
Steps for ♪ oatmeal peanut buns ♪
1
yeast + hot water mixed, evenly mixed, static for about five minutes。
2
oatmeal is washed clean and mixed with flour, whole wheat flour, white sugar。
3
Pour yeast water into a flour mixture and mix it with chopsticks。
4
A three-lighted face group of approximately 10-15 minutes, then covered with protective film or lids, with the first fermentation at room temperature。
5
Scratch the fresh pork into mashed meat, and add a proper amount of peanut oil, starch, salt, raw smoke and mixing。
6
some 80 ml of water is added in fractions, each time so that the mud fully absorbs the moisture, and the next time。
7
It's a wet look。
8
The peanut wash is clean, placed in an oven, 160 degrees of 15-20 minutes of roasting, drying out, rubbing out peanut skin (or not skin), which can smell good peanuts. It is then loaded into a fresh bag, which is made into a thick granular form with a crutches。
9
Put peanuts in the mud, and mix。
10
Onion flowers are also added to the mashed, so they are plattered, and the meat is made。
11
The pasta fermented twice as big, and the powdered index finger adhesive poached a hole in the face, and if the hole does not collapse or shrink, the face fermented。
12
Lift up the noodles, which contain this hive structure。
13
Take the noodles out of the vent, rub them up to their original size, then rub them in the strips, split them into small agents, rolling round, and then tumble them into thick, thin pieces of face in the middle。
14
Wrap the meat into the skin, and wrap the bag on a steam box with a layer of oil. When all of them are packed, they are placed in a steam pan with warm water for a second fermentation of about 20 minutes。
15
The fire opens up the water, turns the fire evaporates for about 15-20 minutes, then closes the fire for about three to five minutes, so that the pot can be eaten。♪ oatmeal peanut buns ♪ Make Tips
Wheat flour may also be replaced with other wheat flour or may be replaced by flour directly. The proportion of flour of all kinds can be adjusted to individual population tastes. When a steamed bun is laid cold, it is packed with a scavenging box or a scavenging bag in order to avoid evaporation and to make it dry and hard. 3. The warm water used for the balconies can be replaced with milk, so that the buns smell like milk. 4. Do not open the lids immediately after the fire has ceased, nor keep them in the pots. When the fire is shut, the cover is suffocated for three to five minutes, or the bag is exposed to cold air and the surface is wrinkled. And be careful not to drop the water on the lid on the bag。