Piggy buns
By VicentaLakin
It's another year's festival. I miss Grandma. She loves the taro by the river, and now she can't find it by the river. Grandma's gone, and I learned how to cook and she's not around. Do whatever you want for your family. You don't have to wait. Do whatever you want. Every time I go home, make as many buns as I can, Dad likes to eat the buns I make, no pie, no sugar, he likes to eat. Now she's got a baby, she likes buns, and now I want to be buns, and I did it yesterday. I heard it might rain the next day, so I went home to make buns and took a lunch break of 10 minutes before going to work. We don't know who we're going to meet at the next moment, and at this point, if you want, eat what you want, and don't let yourself live with regret. This spring, I've made an appointment with the cherries bun, and I don't want to miss this wonderful spring. Flour foods: 250 grams of flour, 3 grams of yeast, 2 grams of sugar, approximately 130 grams of warm water: 100 grams of pork paste, 30 grams of mushrooms, 100 grams of fragrance, 5 grams of ginger, 5 grams of onions, 20 grams of storium oil, 2 grams of edible salt, a little bit of fish trough
Recipe Recommendations
- flour 250 grams
- yeast 3 grams
- sugar 2 grams
- warm water 130 grams
- Shepherd's purse 250 grams
- pork paste 100 grams
- mushrooms 30 grams
- fragrant dried 100 grams
- Jiang 5 grams
- onion 5 grams
- oyster sauce 20 grams
- edible salt 2 grams
- fish sauce a little
- edible oil appropriate amount
Steps for Piggy buns
1
The yeast powder uses a little warm water and is open. A little white sugar is added to the flour, which is mixed with yeast and warm water。
2
And a smooth face group, covered and fermented in warmth。
3
The sauerkraut is watered in a boiler, which is dried up and shredded after cooling. 250 grams of dry water。
4
Ready meat paste。
5
The fragrance is cut, the mushrooms are cut, the ginger onions are cut。
6
In the pot is fried ginger onions。
7
Add meat paste to color change。
8
Add mushrooms and pastry。
9
Add fragrances, veggies, drop a little bit of fish, a proper amount of salt, so that you can boil。
10
Flour fermentation is twice the size of the fermentation and re-eating. It's rubbing it smooth again。
11
Split the agent, turn it on, put it in the proper amount。
12
Shut up。
13
The joint is ready for 20 minutes。
14
Oil in the pot, buns in the bag, pouring into the water about a third。
15
Fill it up, a little fire, and when the water is dry, a little starch. Sesame, fry it。
16
When the water is dry, the buns are cooked, and the rear frying makes the bottom yellower。Piggy buns Make Tips
One, there's no starch for some flour water, so you can fry ice flowers. 2. There is water in the pot, which can be lighter when the water is dry. Three, the pack is fermented again for about 15 minutes. The water on the 4th and the side is warm and warm. Don't add all the water at once. The last pasta is too dry to be watered and rubbed with hands。