Yeung Mei Fatty

Recipe Recommendations

• Bayberry a small dish
• medium-gluten flour 230 grams
• brown sugar half a bowl
• baking powder a spoonful
• qingshui

• sweetening
• steamed
• an hour
• senior

Steps for Yeung Mei Fatty

1

Mid-band flour weighing

2

Let's get Yang Mei cleaned up and cut the meat with scissors

3

Squeeze it and squeeze it out

4

Pour the flour in a tub full of Yang Mei with red sugar and fermented powder and water to mix it into willows. Status

5

Scratch it with your hands

6

Into the pot, half a pot of hot water, put the steamer in isolation from the water, so that the fermented noodles don't burn, then put the flour on the steamer for 40 minutes

7

It fermented twice as big as it used to be

8

We're drying up cotton gauze

9

Put the fermented flour down on the gauze, take the raisins and make it out with water on your hands

10

Put the rags together on the steamer and decorate Yang Mei

11

Scroll around the gauze gently so that the flour doesn't boil. degrees

12

It's about 20 minutes of steam, shut down, don't start with a cap, three minutes before it shrinks

13

Three minutes after evaporation, the cap is removed and the plate is cut

Yeung Mei Fatty Make Tips

Recipe Categories

• Summer recipes