Three dud bag
By VicentaLakin
Recipe Recommendations
- flour 300g
- pork 300g
- spring bamboo shoots 300g
- chicken 300g
- cooking wine 1 scoop
- soy sauce 1 scoop
- starch 2 tablespoons
- soy sauce 0.5 spoon
- chicken essence 2 spoons
- salt 2 spoons
- yeast 2g
- ginger appropriate amount
- green onion appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Three dud bag
1
Flour, yeast melt with warm water, and an additional warm water. Flour mixed with yeast water, warm water fermented to a smooth patch, 30 degrees or so
2
Pork, chicken chops, spring chords, mixed
3
Ginger, onion, salt, chicken, wine, raw smoke, old smoke, starch platters
4
fermented to twice the size of the noodles, slightly flipping the exhaust, and still for five minutes
5
Take the size of the flat face group, stand by
6
It's a little thin. Put it in the middle
7
Squeeze slowly to the middle along the side
8
Make the buns
9
Put the steam pot in water, burn the fire, put it in a wet steam cage, put it in a bag
10
Guy, 15 minutes of fire. That's it
11
Take it out, eat it hot, taste it bestThree dud bag Make Tips
The fermentation temperature is best maintained at 30-35 degrees and, if room temperature is insufficient, the water can be sequestered in warm water appropriate to the temperature; 2 or the evaporation package should be spaced to prevent evaporation and adhesion; and 3 If retortion of the package is detected after evaporation, the time of the vapour is insufficient