Onion buns

By VicentaLakin

Onion buns
The buns are traditional Chinese pasta, thousands of years old. Onion meat buns, made of five flowers, onions, flour fermented. Flour is more nutritious through fermentation, and fermentation helps digestion and absorption to protect the liver. It's a blessing to go into the autumn and wake up with a hot bun。

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Steps for Onion buns

  • Make Onion buns step 0
    1
    The yeast melts with warm water and is mixed with flour into smooth noodles
  • Make Onion buns step 1
    2
    Quietly fermented it twice as big as it used to be
  • Make Onion buns step 2
    3
    fermented pasta again, exhaust, three equals
  • Make Onion buns step 3
    4
    SCRAMBLED PASTA; PS: THIN, THICK
  • Make Onion buns step 4
    5
    (a) Packing: purified, cut and added onions, flour, oil, salt and soy sauce
  • Make Onion buns step 5
    6
    Put the pie in the sack and wrap it up
  • Make Onion buns step 6
    7
    Here's the bag
  • Make Onion buns step 7
    8
    (B) PACKS ARE PLACED IN A STEAM CAGE FOR 10 MINUTES IN ORDER TO LIGHTEN THEIR FERMENTATION AGAIN; PS: LEAVE A GAP BETWEEN THE PACKS
  • Make Onion buns step 8
    9
    (a) The pouring of a proper amount of water into the pot and the placement of the steam cage
  • Make Onion buns step 9
    10
    12-15 MINUTES; PS: FIRE SIZES, SLIGHTLY DIFFERENT EVAPORATION TIMES

    • Onion buns Make Tips

    1. The best fermentation temperature for yeasts is 35 degrees; 2. A wet towel is more fermentable when fermented in a sequestered face; 3. There is a sufficiently large gap between the buns, otherwise the buns are squeezed and fermented insufficient; 4. The packs are lightened, steamed and more effective。

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