Onion bun
By VicentaLakin
Meat buns are the most popular Chinese dot in my house, so I'll do it every three to five. Remember a year of a baking group party where the guys were together? I didn't know how to skin, I couldn't squeeze, so I watched what people did and learned to make it, and then I did it more and more at home, and I became more and more skilled, just as I had to say, "coercive." The meat buns are good, most of all the fragrance of the meat, which I use is scrawny, and the onions are four seasons of onions, so the buns taste good and strong。
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Steps for Onion bun
1
The pork is washed clean and dried, cut into blocks and then cut into mud。
2
Onion washes clean and dry, and cuts。
3
The salt is mixed with the meat, then the water is added to the meat in a small number of ways, and the chopsticks are swung in the direction of the clockwise and the water is fully absorbed by the meat. They are then evenly mixed with raw smoke, pelican oil, wine, ginger juice, pepper powder and fine sugar, and finally evenly mixed with perfume。
4
Cutting onions are added to the ploughing of the meat, and the freezer is available。
5
Water, flour and yeast are mixed and smoothed with hands or a bakery。
6
The dough starts to form in five minutes at room temperature, and it grows into a square, and then it folds into the middle, overlaps and repeats the action in front with a cane. This step, which began six or more times in a row, began with a close roll from the edge of the face group, and was then rolled into a cylindrical column, with a light and smooth long strip from the centre of the face group towards both sides。
7
Scratch the face into 20 equals。
8
A small amount of flour in the hand and a flattened agent on the side of the hand, crushing into a tortilla。
9
The thin skin of the mid-heavy surroundings is sprung with a cane。
10
Take out the refrigerated material, fill it in the skin, press the material with the left thumb, squeeze it in the right hand, stick it around, and then go back to the original point and stick it to a small opening. After the packaging was completed, it was placed in a steam pan with a silica evaporation sheet and covered with a steam cage for final fermentation。
11
Usually 15-20 minutes to evaporate。
12
In cold water, when the water boils, it evaporates for about 15 minutes in the middle fire and suffocates for three minutes after the fire has ended。
13
Let's do this before it gets cold
14
Another head chart. BeautifulOnion bun Make Tips
1 Flour brands differ, as do water intake rates, which increase or decrease water availability depending on the actual situation. 2. Steam to time by the size of the package. 3 The bag contains not too many or too many bags, which otherwise affect the taste and the skin is not easily adhesive。