Shrimp pork buns

By VicentaLakin

Shrimp pork buns
The ash is good, the shrimp and the thaw, the fragrance, the flavour, the fragrance, the charred, the mouthful, the delicious! Try it

Recipe Recommendations

  • pork stuffing 250g
  • flour 300g
  • water 160ml
  • yeast 3g
  • salt 3g
  • soy sauce 8g
  • white sugar 4g
  • cooking wine 5g
  • onion appropriate amount
  • meat jelly 80g
  • oyster sauce 5g
  • corn starch 2g
  • soy sauce 4g
  • fresh shrimp appropriate amount
  • vegetable oil 10g
  • ginger appropriate amount

Steps for Shrimp pork buns

  • 1
    Shrimp mashed, raw smoked, old smoked, platinum oil, starch, sugar, wine, ginger onions, 15 litres of clean water, smoothing up in one direction, small thawing (removed in refrigerators)
  • 2
    When the bread machine comes into the water soluble yeast, the flour is added, the flour is activated and the flour program is rolled into a smooth pasta, and the fermentation is 30 minutes, half a fermentation
  • 3
    The noodles grow
  • 4
    Cut to 20 grams of small agent
  • 5
    It's made of thick, thin faces
  • 6
    Add meat to the seal
  • 7
    It's about 20 minutes
  • 8
    They don't put oil in the pan. They're in the code
  • 9
    Burning to the bottom, pouring 130 ml of clean water, covering the pan for 10 minutes
  • 10
    Wait till the water in the pot is dry and it's "sweet."
  • 11
    I'll be out in a minute

    • Shrimp pork buns Make Tips

    One, the water from the raw buns comes from the cold, and if it's too much water or soup in the meat pie in the past, it can also make the meat platinum two, the bag is half-haired, so it can wake up for 30 minutes, and the temperature in the winter room can be extended appropriately (but it can't all come out like a steam bun)

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