The mushroom halogen bun
By VicentaLakin
Growing up in the north, you like all kinds of pasta, buns, dumplings, buns, noodles. Did you get seduced? It's not so hard to get a varnish, it's not a problem to get a face。
Recipe Recommendations
- flour 500 grams
- water 260 grams
- yeast 3 grams
- Fat and lean pork 750 grams
- dried yellow sauce 100 grams
- onion appropriate amount
- dried chili appropriate amount
- pepper 10 grams
- fennel seeds 10 grams
- geranyl 3 tablets
- octagonal the right amount
- rock sugar 10 yuan
- mushrooms 8 flowers
- cinnamon appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- salt appropriate amount
Steps for The mushroom halogen bun
1
Let's make the halogen, put the meat in the cold water pan, put a few ginger and onions. The water runs for three minutes with a spoon tossing it. Pull out the controlled water。
2
The dry mayonnaise turns out with a small bowl of water. Scratch, cinnamon, eight horns, ointment seeds, peppers, fragrance leaves, dry peppers。
3
The right amount of oil to heat, all the ingredients down. A piece of meat for dry water。
4
Cook wine, smoke, sauce. The dry mayonnaise is filtered into the pot. Don't。
5
Put the sugar in. Finally, a substantial amount of water is added, if much of the mayo is left without salt, if salt is needed. The fire turned the small fire into an hour. There's only a little bit of juice left, and chopsticks can pierce the thin meat. The halogenated meat is poured into the pot with soup juice and stored in the freezer so that it can continue to taste and eat at any time。
6
Here's the deal. Three grams of yeast. The yeast is mixed with chopsticks in 500 grams of barbed flour。
7
Scratch it with your hands and ferment it。
8
The noodles are more than twice as big。
9
Mushroom wash clean cuttin。
10
The halogen cut the small pieces. And some halogenated gravy。
11
If you have enough halogen, don't release any of the rest of the sauce. If the halogen is lighter, you can pick salt。
12
There's a five-to-ten minutes to wake up on the panel. It's divided into agents of equal size. It's thin and thick in the middle。
13
Put the wraps on the wraps and then squeeze them out. Hold it tight. Take it up。
14
Pack it up and put it in a steam pan with water. Do not fire for two rounds, five minutes in the summer. Winter is longer. 12 minutes after steam. Three minutes to turn off the kettle。
15
White, fat, fat buns。
16
Tasty halogen packs, very rich。The mushroom halogen bun Make Tips
Water for halogenated meat is best filled once, if it has to be heated. The last halogen is dry, and it tastes even more when some halogen is kept in halogen. The length of the evaporation package can be determined by the size of the package, with a slight extension of two minutes and a slight reduction。