Fresh meat buns
By VicentaLakin
Remember the buns that were eaten as children, very soft, very chewing, and that smelled of sweet wine, which was so sweet that they were reminiscent. Plus the big one, the big one, the big one. It's so sweet... and it's so good today
Recipe Recommendations
- flour 300 grams
- white sugar 2 tablespoons
- yeast 3 grams
- water 150 grams
- pork stuffing 200 grams
- sweet sauce 1 scoop
- green onions 1
- ginger grains 1 scoop
- oyster sauce 1 scoop
- sesame oil 2 tablespoons
- bean paste 2 tablespoons
- soy sauce 1 scoop
- salty and fresh
- steamed
- several hours
- simple
Steps for Fresh meat buns
1
First water and sugar, then flour, then a hole in the flour, then a yeast, on the cover, select fermentation procedure 1:30 minutes
2
The fermented noodles, the beehives, they're ready
3
Take out the exhausts and round them, put them on the cover for 10 minutes
4
it's time to make a pap, put 100 g of water in three, evenly in one direction
5
Add perfume, soy sauce, sweet noodle, evenly in one direction
6
Put the bean petal in one direction
7
Add onions, gingertails in one direction, evenly set aside
8
Scratch the noodles, cut them in half
9
Take a piece, grow up, cut into a little bit
10
Take a little bit and crush it with a cane
11
And on the edge of the edges shall be a slightly thick, thin piece of face, and then a little of it
12
Swallow a spoon, wrap it
13
Pack all of them, put them in a steam cage, leave a gap between the buns, have a second fermentation, the buns are clearly large, the pan in cold water is evaporated for about 20 minutes, and three minutes after steaming
14
The fragrance dumplings are on the tableFresh meat buns Make Tips
Cold water boilers steam, steam and suffocation for about three minutes