Plum and pork buns
By VicentaLakin
Plum and pork buns, there are a few points to note. Plumbs are sifted several times, filtering out the dust that's hidden in them; fertilizing in the pots after a soft bubble; and screeching in three, seven or four, six fat ones. Because prunes are more oily, less fat and more meat, so they taste soft and sweet. Skin is good with hair. The ratio of flour to yeast is 100:1-2, cool water and face in summer, and warm water and surface in winter. When the noodles are twice the size of their original size, they are filmed with their hands, they are lifted, and the tissue below them is organized in an evenly long strip, and the bubbles are equally distributed。
Recipe Recommendations
- plum dried vegetables 300 grams
- pork stuffing 600 grams
- rapeseed oil 80 grams
- small onions a
- flour 600 grams
- qingshui 320 grams
- yeast 6 grams
- Jiang a
- salt a little
- oyster sauce appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Plum and pork buns
1
After sifting off the dust, prunes bubble for 30 minutes, evaporate on a steam pan for 30 minutes, and then cut a few times later。
2
Noodles with yeast, fresh water。
3
Scratch it, then wet cloth, lids, and basic fermentation in warmth。
4
Pork dumplings are frozen early, if you use fresh meat。
5
When vegetable oil is poured in the pot, the onion and ginger paste will be cut into the pot。
6
The fragrance of the little flaming flavours and the onions and the ginger molluscs turn yellow and dry, and the meat continues to be roasted in the pot。
7
One or two more minutes after the meat has changed colour, and the water is released。
8
I'm going to dump the meat in the prune with the fat。
9
You can mix it evenly, depending on your taste。
10
When the noodles were 2-2.5 times larger, the hand was slapping. The noodles were lifted, the tissues were long, and the air hole was even and the fermentation was successful。
11
The noodles are removed from the panel, rectangular, rinsed, slit into long strips, cut into small agents equal in size, and twirled into a slightly thin pelvis on the middle edge。
12
The proper amount of pie is in the middle of the skin。
13
We'll wrap it up in our own way。
14
Packed bags are fermented twice in the steam pan or on curtains。
15
When the bun is a little bigger and rounder, it's going to burn and steam, it's going to shut down in about 20 minutes, it's going to be covered in five minutes, and it's going round and fat。
16
Come on, fat and white buns。Plum and pork buns Make Tips
The amounts of flour and filling are for reference only; adjust them according to your own needs. The dried pickled mustard greens must be soaked in advance; steaming them helps them absorb water and soften. Using fattier pork makes the filling juicier. Adjust the steaming time based on the size of the buns.