Big, loud meat buns
By VicentaLakin
A bowl of porridge and meat buns in the morning
Recipe Recommendations
- flour 750 grams
- green onion appropriate amount
- pork 500 grams
- yeast appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Big, loud meat buns
1
Flour with yeast sugar and warm water
2
It's twice as big. First fermentation is as big as it can be
3
It's made of meat
4
Noodles on the board
5
Slice it in small. Press it
6
Skin, bagged
7
If you've had a good first fermentation, the second fermentation doesn't take long. If the first fermentation isn't enough, the second fermentation will take a little longer, whichever is twice the size of the bun
8
Cold water boilers, fires burn open, evaporate in the fire for 20 minutes, shut the fire for 10 minutes
9
Bite one, make a noise. I don't like too much pie. I like the skins of the oozeBig, loud meat buns Make Tips
Every year during the Dragon Boat Festival, I buy a lot of bamboo leaves to store in the freezer. They are non-stick and add a zongzi fragrance when steaming flour-based foods. Don't throw them away after a single use; you can wash them and put them back in the freezer to reuse.