A lamb ice-cream bun

By VicentaLakin

A lamb ice-cream bun
I went out and met my best friend and said, "Did you come home and cook for your son?" Indeed. Listening to the son; it's very stressful to stay abroad, sometimes learning to vomit, often eating hamburgers for days in succession, so that the word “Hamburg” cannot now be heard or thought ... All right! Let's go

Recipe Recommendations

  • flour 300g
  • warm water 160g
  • yeast 5g
  • baking powder 3g
  • sugar 15g
  • mutton 500G
  • pepper water 100g
  • parsley leaf 50g
  • green onion 150g
  • grated ginger 30g
  • chicken essence a little
  • MSG a little
  • salt a little
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • sesame oil appropriate amount
  • sesame appropriate amount
  • qingshui 150g

Steps for A lamb ice-cream bun

  • 1
    Completed Chart
  • 2
    (b) First come and face; 160 g of water pour into the container to be evenly mixed with 5 g of yeast and 15 g of sugar
  • 3
    300 grams of flour dropped into the basin and mixed in 3 grams of bubble powder
  • 4
    The yeast drops into the flour and rubs it in a smooth face, covering it with a membrane fermentation for 20 minutes
  • 5
    We'll start with 80 grams of pepper water
  • 6
    Add 30 grams of ginger paste, 150 grams of onion flowers, 6 grams of salt, 2 grams of chicken sperm, 1 gram of oscillation and 5 grams of ointment oil, appropriate amounts of old and perfume oil
  • 7
    All of them are evenly mixed
  • 8
    Finally, the celery leaves are evenly mixed
  • 9
    That's how it's made
  • 10
    (a) To find a thin layer of oil on the grill
  • 11
    We're going to take off the fermented noodles and rub them in the strips for a few minutes
  • 12
    (a) The powder is sprayed on the board and divided into small agents of approximately 30 grams each
  • 13
    All with their hands
  • 14
    (a) A small circle of thick and thin in the middle, drawn from a crutches
  • 15
    Take a skin, and put it in meat
  • 16
    Finish every one like a bag
  • 17
    (b) Tightly close the mouth, water on the bottom, glue it on the sesame, glue it to the sesame, and put it in the tarpaulin
  • 18
    Each in turn
  • 19
    Flour; 7 grams of flour added to 150 grams of water blended equally to dry powder without particles
  • 20
    (b) A low-floor pan fire, with a layer of oil on the bottom
  • 21
    Put it in a bag, pour it down the side of the pot, put it on the top of the pan and quickly create steam in the fire (29 cm in the pot and 16 waterfried bags)
  • 22
    It's been a long time since I've seen it
  • 23
    It'll be two or three hours before you can get a little bit of oil on the side
  • 24
    If you don't want to break the shape of a frying bag, you can find a plate smaller than the bottom of the pan, and then there's a nice iced flower on the bottom of the nice plate
  • 25
    Completed Chart
  • 26
    Completed Chart
  • 27
    Completed Chart

    • A lamb ice-cream bun Make Tips

    1) Sugar and powdered flour and flour can contribute to the fermentation of the noodle, and the fermentation of the noodle does not look at time, but rather at the state, and the produced noodle is 2.5 times larger and has a visible honeycomb. 2) The celery leaves can make the lamb accelerator. 3) This formula can be replaced with beef with lamb as a matter of personal preference。

    Recipe Categories

    Recipe recommendation