Beef buns
By VicentaLakin
I used to wrap my buns, and my son loved meat, and I ate eight buns in one breath, and I used to be a bun white, and now I'm working on it, and I'm giving you the skills, and I hope you can do it, and it's healthier。
Recipe Recommendations
- sugar
- medium-gluten flour
- yeast
- water
- meat 600 grams
- salt appropriate amount
- ginger appropriate amount
- soy sauce soy sauce
- soy sauce appropriate amount
- shisanxiang appropriate amount
- pepper appropriate amount
- oil appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Beef buns
1
Half beef pig, about 600 grams。
2
Ginger with a graft and a proper amount of ginger moth. Wine, salt, 13 fragrances, raw, old, pepper powder, water, oil. Smuggle up. Why do you add water? It's better to freeze the fridge for 40 minutes. Nice bag。
3
If you like onions, you can onions. I didn't. My baby doesn't like onions. Taste the drop。
4
500 grams of flour covered, 7 grams of yeast, 20 grams of sugar, appropriate water, approximately 250 gram 260 grams. Water temperature 40°C。
5
I'm not usually a water guy, but I'm just gonna pour it in and I'm gonna be fine。
6
The fermentation is twice as big, and the fermentation ends with an even air hole。
7
Kicking the face, taking the right amount of dry powder, rubbing it into a fermented pasta, about 200 grams, based on its humidity。
8
Kick your face to smooth the face
9
The face is smooth, the face is smooth, the face is not visible。
10
The following group, with its fingers, is evenly balanced, with approximately 40 to 50 grams of noodles。
11
Open the bag。
12
If you want a nice bag, you need practice。
13
We're gonna have to squeeze the buns evenly。
14
Upboard the steam cage, the weather is now less than 10 to 20 minutes silent until the surface is slightly larger, so it can steam in flames, and if, in winter, the pot heats the water a little, then the bag is pressed down and the surface becomes slightly larger。
15
Steam buns
16
Bag
17
Internal structure
18
一大波Bag，哇咔咔。！