Pork onion bun
By VicentaLakin
There's a lot of people backstage looking for buns, buns, and today we're going to have a pork bun. Scrambling, buns, making a little breakfast with a rare meal. It really fits. As long as you do it yourself, you don't want any more soft-faced buns out there. It's more of a refrigerator. It's really easy to steam when you want to eat。
Recipe Recommendations
- medium-gluten flour 500G
- dry yeast 5g
- qingshui 270G
- pork 300g
- green onions 2 pieces
- ginger paste 1 teaspoon
- green onion 1 tablespoon
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- sesame oil 2 tablespoons
- white pepper 1 small pinch
- soy sauce 1 tablespoon
- salt 1 teaspoon
- sugar 1/4 teaspoon
- oyster sauce 1 teaspoon
Steps for Pork onion bun
1
add sugar to the 270g warm water and melt it, and then gently spill the dry yeast over the water. it's easier to keep yeast alive in warm water, but not more than 40 degrees
2
After a few minutes of static, a foam was seen on the surface of yeast water, indicating that the dry yeast had been activated, slowly pouring the yeast into the flour and mixing it around。
3
Flour and yeast water are mixed and formed into a lasagna, and transferred to a mattress or a board to smooth the surface of the lasagna. Put it in a big bowl, covered with a protective film, and fermented twice as large in warmth, approximately 1-2 hours。
4
Prepare the meat pie while waiting for the hair, and add all the sauce except water to the pork scrawl, mixing it into sticky hair。
5
100 ml of water is added three times to the meat pap, each with a strong mixing in one direction until the water is fully absorbed by the meat and the next. (a proper amount of fresh water in a meat pap can make the pap feel soft and gravy. i'm not sure
6
When the noodles are twice as big, they are moved out of the bowl onto the board, rubbing the face for the second time, draining the air, and rubbing the face again to smooth. The fermentation level can be tested by poaching a hole in the face, or by either collapse or retreating slightly
7
Take a facial agent and stomp it with a cane into a thin, slightly larger face than the palm of the hand。
8
Put a proper amount of meat in a bag。
9
The bag was packed and placed in a steam cage with oil sheets on it. The pot is poured into an appropriate amount of hot water, with a steam cage, a lid and a second fermentation for 10-15 minutes。
10
When the buns became apparent, the fire heated up and the water evaporated for another 15 minutes. Just wait five minutes after the fire is shut. The steamed buns are not to be removed immediately. The hot buns are prone to collapse when cold air hits them, and they will be opened later after the fire is shut down。Pork onion bun Make Tips
This recipe has a video, which can be seen in the WikiLeaks Public Five-Day-A-Day-A-Salary, and I ask questions about what I don't understand in my recipe, including 500 baby food supplements made by the nutritionist's mother, to solve all your eating problems。