Plumsy buns

By VicentaLakin

Plumsy buns
Isn't the hot, soft, soft-skinned, fragrancely fragrance, with carrot juice and yellow and bright skins, nutrients and graft

Recipe Recommendations

  • flour 500 grams
  • carrot juice 260 grams
  • yeast powder 4－5 grams
  • sugar 25 grams
  • oil 5 grams
  • plum dried vegetables appropriate amount
  • pork stuffing appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • cooking wine appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • white pepper appropriate amount
  • MSG appropriate amount
  • water starch appropriate amount
  • sesame oil appropriate amount

Steps for Plumsy buns

  • 1
    Plumbs are fully soft and dry water is washed to pieces。
  • 2
    Onions cut to the end。
  • 3
    Fire in the pot, a little oil on the bottom, a little fragrance。
  • 4
    Join the crumbs, and the gingermeg is even。
  • 5
    Drinks, sauce, sugar, salt, white pepper。
  • 6
    Just a little bit of water。
  • 7
    Drunk in a little water starch to make it sticky。
  • 8
    A little bit of fragrance will be prepared when the material cools。
  • 9
    Carrot used the original juice machine to extract 260 grams。
  • 10
    Put all the pasta raw material in the bakery and mix it into a smooth and slender one, remove it and release it at room temperature for about five minutes。
  • 11
    Growing strips, down to the right little agent。
  • 12
    It's made into a thick, thin waffle in the middle. Put the material in。
  • 13
    Wrap it in a willow-shaped bag。
  • 14
    Last fermentation on the bamboo curtains。
  • 15
    When the fermentation is twice as large, it is put in the oiled steam pan, in cold water, and in fire for about 15-20 minutes。
  • 16
    After the fire has shut down, the pot covers are opened in a small hole and stopped for three or five minutes before removing the buns, which are not easily collapsed。
  • 17
    Completed Chart
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    Completed Chart
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    Completed Chart
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    Completed Chart

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