Bag

By VicentaLakin

Bag
THE BUNS, WHICH ARE AN OLD HAN PASTA FOOD, ARE USUALLY MADE OF FLOUR FERMENTED, MORE FERMENTED FOODS ARE VERY GOOD FOR HUMAN HEALTH, FERMENTED FOODS ARE RICH IN NUTRITIONAL VALUE AND STRONG HEALTH FUNCTIONS, YEASTS PROTECT THE LIVER, AND FLOUR IS FERMENTED WITH MANY METHODS, SUCH AS SODIUM FERMENTATION, OLD FACE FERMENTATION, FERMENTATION, ETC., WHICH, LIKE FERMENTANTS, GENERATE LARGE AMOUNTS OF CARBON DIOXIDE GAS IN THE FACE, WHILE COOKING, THE CARBON DIOXIDE IS WARMED UP, AND THEN THE PASTA BECOMES SOFT AND DELICIOUS, BUT SMALL SODS CAN SERIOUSLY DAMAGE THE B-VITAMIN IN THE FLOUR, AND THE OLD ONES CAN CAUSE SOUR FERMENTATION, SO LONG AS THE FERMENTATION NOT ONLY TASTES WELL, BUT INCREASES THE NUTRITIONAL VALUE. THE FERMENTED YEAST IS ALSO A STRONG ANTIOXIDANT THAT PROTECTS THE LIVER AND HAS SOME DETOXIFICATION. FERMENTED BUNS AND BUNS FACILITATE DIGESTION, AS ENZYMES IN YEASTS FACILITATE THE BREAKDOWN OF NUTRIENTS. AS A RESULT, LESS DIGESTIVE PEOPLE, SUCH AS THINNER PEOPLE, CHILDREN AND THE ELDERLY, ARE BETTER SUITED TO EAT THIS TYPE OF FOOD. SIMILARLY, BREAKFAST IS BEST SERVED BY FERMENTED PASTA, SUCH AS BREAD, BECAUSE THE ENERGY IN IT IS QUICKLY RELEASED AND MAKES PEOPLE WORK HARD ALL MORNING, BUT FOR THOSE WHO LOSE WEIGHT, IT IS BETTER TO EAT LESS BUNS FOR DINNER TO AVOID OBESITY. SINCE THE BUNS ARE SO GOOD, THEY CAN EAT MORE, BUT THE NORMAL BUNS ARE ROUND, THEY'RE NOTHING, THE SHELL BAGS, THE SHELL SHAPES, THEY'RE COVERED IN MEAT, LIKE PEARLS, THEY'RE CUTE, THEY'RE BEAUTIFUL, THEY EAT BETTER。

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Steps for Bag

  • Make Bag step 0
    1
    And I'm going to get the flour, the milk, and the yeast。
  • Make Bag step 1
    2
    The mushrooms are immersed。
  • Make Bag step 2
    3
    hotten the milk, about 27 degrees warm, divided into the same two, with 3g yeast pouring into one of the milk and mixing and dissolving。
  • Make Bag step 3
    4
    put the flour in the pot and put 5 g sugar and mix it evenly。
  • Make Bag step 4
    5
    The milk of the dissolved yeast and the milk of the non-fermented mother were poured into the flour in a little bit, while the flour was mixed with the other side, to be mixed into cotton。
  • Make Bag step 5
    6
    Change the pelvis, so it's easy to rub the flour, from here to the other side, to the face of the face, not sticky。
  • Make Bag step 6
    7
    In the well-placed noodle basin, it is fermented 1.5 times larger by covering it with a protective film or wet cloth。
  • Make Bag step 7
    8
    Then he put the meat in the bowl, poured it into salt water, powder, fragrance, and kept mixing it in one direction。
  • Make Bag step 8
    9
    Wash the onions and the fine mushrooms and cut them into small particles。
  • Make Bag step 9
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    Put onions and mushrooms in and mix them evenly。
  • Make Bag step 10
    11
    Scratch meat into little meatballs。
  • Make Bag step 11
    12
    The fermentation is twice the size of the beehive, and it stops。
  • Make Bag step 12
    13
    Put the fermented noodles on the ground and squeeze the gas out。
  • Make Bag step 13
    14
    Split the noodles into pieces, and grow the strips, then flatten them, then stomp them in pieces with a scepter, not too thin。
  • Make Bag step 14
    15
    Put the tools on the good skin and crush a piece of skin。
  • Make Bag step 15
    16
    Buy a new comb and wash every piece of skin on a hole。
  • Make Bag step 16
    17
    With chopsticks in the middle of the skin。
  • Make Bag step 17
    18
    Put the little meatballs in the coat and try to wrap the drums in the middle, which is better。
  • Make Bag step 18
    19
    It's done with a wet cloth and a double fermentation of 15-30 minutes。
  • Make Bag step 19
    20
    It then steams, a piece of cloth is laid under a plate or steam cage, a fire is turned into a small fire for 12 minutes, because it is not very large and the meat is not completely wrapped, and it is quickly evaporated。
  • Make Bag step 20
    21
    Done
  • Make Bag step 21
    22
    Done
  • Bag Make Tips

    The yeast must be dissolved in warm milk, or you can use warm water. You can also mix sugar, water, and yeast together, wait for the yeast to react, and then use warm milk to knead the dough; this is equally effective. The buns are not completely sealed shut, so do not add too much meat filling to prevent it from falling out. Do not make the dough too wet, and do not let the first fermentation go on for too long, otherwise it will not hold together tightly.