Fresh meat cage
By VicentaLakin
Recipe Recommendations
- green onion appropriate amount
- high-gluten flour 150 grams
- soy sauce few drops
- salt appropriate amount
- dry yeast 1.5 grams
- Rouwei 150 grams
- water appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Fresh meat cage
1
Raw materials, high-strength flour, high-activity dry yeast。
2
1. Flour is called in the basin, dry yeast and water melt into the flour, and a modest amount of warm water is added to the face of the flour into a smooth one。
3
The rubbed noodles are placed in the basin, covered with a membrane seal, and fermented in the warm of 40 minutes 1 to 1.5 times larger。
4
The meat is not salted, salt, soy sauce is mixed up for 10 minutes。
5
The fermented pasta is divided into 10 grams of weight, dry, packed with a proper amount of material, squeezed in the mouth, on the plate..
6
The boiler is boiled open, placed in the steamer, wet cloth, and all the cages are packed into the steam pan, and the fire is evaporated for 15 minutes to ripe。
7
It's all done. Fresh cage wrapper..Fresh meat cage Make Tips
The dry yeast must be dissolved with warm water to be added to the flour. 2. Temperatures must be joined several times when the face is rubbing, so that the amount of one-time water does not lead to the softening of the noodles. It must have been fermented for at least half an hour. The number of grams above 4 is only 24..