Frozen pork buns
By VicentaLakin
As a southerner, I recently fell in love with pasta, so I packed my own mushroom pork bun. It's my favorite pie. It's better than outside。
Recipe Recommendations
- flour 200 grams
- pork 300 grams
- mushrooms 150 grams
- onion 100 grams
- yeast 2 grams
- salt 4 grams
- oil 3ml
- soy sauce 3ml
- ginger 2 grams
- chicken essence 1 gram
- cornflour 3 grams
Steps for Frozen pork buns
1
Flour, yeast, water, evenly mixed
2
SCRATCH THE FACE, RUB THE HAND, THE FACE AND THE CONTAINER. TWO HOURS ALONE, TWICE THE FERMENTATION. PS: COVER THE LID TO PREVENT MOISTURE LOSS
3
When the hair is ready, the pork is washed clean, the mushrooms, the onions, the ginger, the salt, oil, the sauce, the powder, the chicken platter, and the chicken is rinded for 15 minutes
4
(a) fermented flour, exhausting air, smoothing into long strips
5
(b) A five-point circle
6
Noodle, not too thin
7
(a) Put in a well-prepared bag
8
Packed bags
9
STEAM PANS IN THE KITCHEN, FOOD GAUZE IN THE KITCHEN; PS: THE BUNS THEMSELVES LEAVE ENOUGH SPACE TO GET BIGGER WHEN THEY'RE EVAPORATED。
10
FRESH WATER BOILED, BAGGED, 25 MINUTES OF STEAM. PS: THE TIME OF STEAM IS RELATED TO THE SIZE OF THE FIRE。
11
STEAMED BUNS, PS: IS THE STEAM POT EMPTY。Frozen pork buns Make Tips
1. Water should be kept in control at the time of the fermentation; 2. The fermented face should be covered with a lid to prevent the loss of water while drying; 3. The empties should be kept on the steam pan while the fermented bag becomes larger。