Pork fragrance bag
By VicentaLakin
Look at this freshly bought aroma and get ready for meat pie and buns. Be careful: first of all, it must be five flowers, and thirty-seven cents of the meat must match the aroma with the best; then it must have a good side (I'm a little over my face today), it must have a bad hair and a bit too much oil, and both the sales and the tastes must be affected; and lastly, when it steams, it must be cool, so don't rush up the pot, and one or two minutes later it will open. These little details must be noted so that you can also make a delicious, delicious pork fragrance bun。
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Pork fragrance bag
1
The fermented powder is hydrolysed about 30 degrees and added to the flour
2
(b) Cover them with smooth noodles and ferment them at room temperature
3
When the noodle is fermented 1.5 times - twice the size, the finger is pressed without rebounding
4
(a) Scratch it and split it into equal-sized dough, and then cover it
5
(a) A proper amount of salt, pepper powder, ginger powder and wine shall be added to the meat pie, which shall be strung in one direction for a period of two minutes
6
Add a little salt and pepper powder, then a little sesame oil, and then a little pepper powder
7
Smuggle evenly so that the fragrances are ready
8
I'm going to make the good noodles into a circle
9
(b) The mid-packing of pre-positioned ointment
10
Hold your left hand and fold it in the right hand until it's wrapped
11
The package is placed on the steam box and then tweaked for 20 minutes
12
The boiler boils, the buns are steamed up, the fire is steamed for 10 minutes, and a minute later, the fragrance, the hot fragrance pack, is released。
13
You can eat。Pork fragrance bag Make Tips
1. The fermentation powder is made of about 30 degrees of warm water and then goes to the surface and facilitates the rapid fermentation of the noodles; 2. The meat paps are put in salt, etc., and then in vegetables mix, bearing in mind that the oil is even and salt, etc.; 3. The buns are held in their left hand and folded in their right hand until they are all folded; and 4. The buns are evaporated for 8 to 10 minutes with water of size, and then they are removed in a minute to avoid collapse。