Frozen pork buns
By VicentaLakin
I'm not worried about breakfast. I'll have a bag. I'll make it myself. This time it's a mushroom pork bag. It's delicious. It tastes good because it's a little isophagus. It's not frozen, but there's soup in it, and it's just one of its own. I'll try it sometime。
Recipe Recommendations
Steps for Frozen pork buns
1
Clean and shredded2
The pork is torn to pieces3
Scratch the mushrooms with their hair on them4
Pumps, onions, salt, liquefie oil, platinum oil, soy sauce, old-timers, mixed in one direction. Power5
The yeasts open with warm water6
The flour is mixed with yeast water and a proper amount of water. Status7
And then water it up into smooth noodles8
It ferments twice as much in warm places9
Take out the flat air, add a little powdered flour10
Here's how it works11
And split it into little agents12
Take a tulip into a circle13
Pack it in14
Put it in the steam pan15
The fire opened and turned for 20 minutes16
We'll turn off the fire in five minutesFrozen pork buns Make Tips
I've made a lot of pies this time, and I've given them an approximate amount of about half of the pack, which is delicious, and the rest is packed, and the amount of meat is halved. When specific materials are used to rub their faces according to their preferences, do not add one-time water, mix them into swirls, swirl them, as appropriate, smooth them and clean the basin. When fermenting, you can put water in the pot and heat it for a while, and when the heat comes, you can put the pot in, and it fermentes. Don't get too hot. It burns the yeast. The fermented pasta must be powdered, the so-called noodles. You don't know how to squeez a twirl. It doesn't matter if you eat it. The amount of this dough can be nine, and the specific time of steam has to do with the size of the meat you've packed, considering any increase or decrease. Don't worry about the buns。