Celery pork buns
By VicentaLakin
Recipe Recommendations
- pork 1000 grams
- Jiang 5 grams
- high-gluten flour 1000 grams
- qingshui 550 grams
- carrots 200 grams
- soy sauce 3 grams
- spiced powder 5 grams
- celery 800 grams
- onion 10 grams
- yeast powder 10 grams
- sesame oil 10 grams
- soy sauce 8 grams
- salt appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Celery pork buns
1
The yeast powder is released with a small amount of hydrolytic (within the mass) into 1,000 grams of flour, with fresh water。
2
And a smooth face, covered with a fermented membrane twice as big. (The picture shows the night and the face, and the buns started to be made in the morning the next morning, because it's winter fermenting and it's not sour
3
Pork is cut to pieces。
4
Onions cut the end。
5
Celery cut。
6
Carrot cut the pellets。
7
Pour in the perfume, old smoke。
8
Pumping in。
9
I'll put a little bit of fragrance into the saline。
10
Smuggled in one direction with chopsticks and made for 15 minutes。
11
When the noodles are fermented, they are split into flat little agents and smooth。
12
A little tatter, put in the meat。
13
The circle is folded, the fermentation is slightly larger again, the water boils into the steam for 20 minutes, and the custard is released two minutes after the fire closes。
14
The finished chart。
15
Skinny
16
Appearance soft
17
Meat pie and juice
18
DeliciousCelery pork buns Make Tips
Because flour is not water-absorbed, water is added according to the condition of the flour. In winter evenings and mornings, evaporates make full use of time, and the pasta fermentes do not sour overnight. The part of the carcasses can be replaced with the rest of the population. The boiler will be out of the pot in 20 minutes. You can make more freezers at a time, and eat them back in time。