Onion pork bun
By VicentaLakin
It's the first time I've made a bun, and all the material I've prepared, including how to make a bag look like a temporary school, is still quite simple and better suited to the new guy
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- simple
Steps for Onion pork bun
1
Prepare the material, buy the food and then do not process it, prepare flour, yeast。
2
The yeast fermented with warm water and then poured into the flour, and the cold water slowly added to the surface and started rubbing, to the point where a little sticky hand had been put warm enough to ferment twice as large. The partners with the ovens can move the ovens to fermentation faster and less time
3
Flour has enough time to prepare materials during fermentation to clean up pork and onions. The weight ratio of pork is better at 1:1, too hard, too fat and too tired
4
Add five fragrances, salt, raw smoke and agitation to the chopping of pork and onions。
5
The pasta fermented into its original size。
6
It's the first time I've ever been a bun. I didn't have time to take pictures. Because I don't know how to squirt the skin, and my way of doing it is to squirt the skin with my hands. Seeing this on the Internet is a mess, thinking that if you can't wrap it up, you're going to eat it. Well..
7
Look out of the picture, there's no one like that. Ha ha
8
The first time I was satisfied with the cold-water steaming pot for 20 minutes. It's actually steaming before the first pot comes outOnion pork bun Make Tips
The yeast powder must be warm water! The most critical step after the buns have been wrapped is just beginning... When it's packed, it'll be fermented for about half an hour and it's clearly bigger than it used to be and steamed on the pot, or it'll burn to death, and it's so hard to eat a bag that can eat but who likes soft perfume. I wish you all success