Meat pine bun
By VicentaLakin
The process of making your own bread is a process that takes time, but it's worth it. More bread is made recently, and the underlying squares can actually evolve over time. The bread today is an extension, replacing the internal trap with a pine, and the bread is salty and tasteful. The size of the original square is six inches, and I double it, and it's not enough. You want one
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Steps for Meat pine bun
1
Normal face rubbing procedure, liquids before powder, and gypsies (except butter) even
2
Add soft butter
3
Just rub it out
4
Noodle fermented twice as big
5
Take out the flat vents in two noodles and cover the membranes for 15 minutes
6
Round it up and put it in a 6-inch mold
7
Second fermentation in the oven, twice as big
8
The oven's 170 degrees preheat, 25 minutes. Hot
9
Crusade cut four petals, cut two in the middle, rub the salad sauce, put the meat on the pine
10
It's like a salad sauce on the outsideMeat pine bun Make Tips
The amount of squares is two six inches, so the moulds used are two six inches of twirl, and the interior walls of the molds are painted with oil and easily disfigured. The bake time and temperature of the bread is adjusted according to the normal baker temperature of the oven, and the top colour is filled with tin paper in a timely manner. They could be kept under seal that day, and the microwave could turn the next day。