Sausage bun
By VicentaLakin
it's a good taste to try to make meat pie with bean petals and sweet noodles. the face of the bag is softer and a small piece of pork oil is not only soft and white from the evaporation, but also, because it is oily, it is not easy to suck the soup out of the bag in a moment. it's whiteter and softer with milk and face. the pork is selected for 30% fat and 70% thin for the front leg, because without vegetables, more water can be put in when the meat is mixed, so that the evaporated buns are juicy. 1 large spoon = 15 ml1 small spoon = 5 ml
Recipe Recommendations
- pork 300 grams
- bean paste 1 tablespoon +1 tablespoon
- sweet sauce 1 tablespoon +1 tablespoon
- Weijixian soy sauce 1 teaspoon
- soy sauce a little
- white sugar a little
- rapeseed oil 1 tablespoon
- sesame oil 1 tablespoon
- qingshui 6 tablespoons
- ginger 1 block
- shallots 1 small
- flour 300 grams
- milk 200 grams
- lard 1 small piece
- yeast 3 grams
Steps for Sausage bun
1
It warms the milk to a little heat
2
Flour pours into the pot, into yeast milk, mixes it with chopsticks, then picks out a small piece of pork oil with chopsticks, and then throws it into smooth noodles
3
Cover the lid
4
And a wet towel
5
When the noodles are fermented, prepare the buns, then chop the pork into meat
6
Ginger cut to the end. even
7
We'll pour inseed oil. even
8
Put a little sugar in it. even
9
Every time you add water, you add another spoon
10
Scrambling in the same direction with chopsticks until the meat's hot
11
The little onions are washed, the roots and the yellow leaves are removed, and they're cut
12
Add meat to mix for use
13
It ferments twice as big, puts a finger through a hole, pulls out a finger, and the little hole doesn't bounce or collapse or ferment
14
Take out the noodles, press pressure on the panel, rub them in smooth
15
It's a long article
16
It's split into a balanced facial agent
17
A round-shaped skin, a proper amount of pie, and a pinch on the edge of a bun. Down
18
Left thumb against the skin, right hand with the first hammer and the second
19
Put the bag in the skin with a thumb on the left hand and a squeez on the right hand
20
Finally, hold your mouth tight
21
One bag is packed
22
Pack all the buns, put them in the cages, and leave a gap between each
23
And when you see the buns clearly getting bigger and fatter, you start steaming. Cold water on the pot, fire on the fire, water on the air for 20 minutes, fire off the steam for 3 minutes and then the lids openSausage bun Make Tips
It's important to ferment once the buns have been packed. If they don't, the steaming buns are easy to get