Meat pine buns
By VicentaLakin
Like the shape of a pack, tearing one by one, eating so good
Recipe Recommendations
- high powder 230g
- egg yolk of 4
- low powder 30g
- milk 120g
- butter 25g
- cheese 75g
- milk powder 15g
- sugar 7g
- salt 3g
- yeast 3g
- milk fragrance
- baking
- an hour
- simple
Steps for Meat pine buns
1
All raw materials, except butter, are put in the breadbox and mixed into smooth noodles
2
Add butter
3
It can be thick, it can't be easily broken
4
Put in a clean bottle for basic fermentation
5
It's twice the size
6
An average of eight pieces of noodles, 15 minutes of laxity, cheese with sugar to cream, and then milk
7
Get the noodles, flip, put them horizontally, put on cheese, put the meat on the pine, roll them up and down carefully, and rub them with your hands
8
The noodles are flattened into the oven for two rounds
9
It's got a lid on its finger and it's got tension. It's over. It's out
10
Colours on paperMeat pine buns Make Tips
ten g milk, self-enrichment based on the dry moisture of the noodles, no four sides of the cheese when it's painted, it's easy to roll up, milk powder is not allowed, it's not that fragrance