A soup bun
By VicentaLakin
The meat bag is bigger than the soup, thinner than the bun skin, and the skin is covered in both the meat pie and fresh soup, the fresh meat and the fragrance of the leather book, the skin of the skin, and the wine of the soup is thick and thick, and it is not greasy。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for A soup bun
1
Flour, salt and yeast are mixed and mixed with water in the form。2
Squeeze to smooth noodles。3
fermentation in warm places。4
When you're fermenting, the pork comes back and washes it。5
The mushroom hair is washed clean to small particles。6
Combine shredded meat and mushrooms。7
Put a little bit of water in the infusion of the sauce in one direction and then slowly insert the water until it becomes viscous。8
Put the fermented pasta out of the air and split it into 40 grams of a small agent。9
Put the little agent in a dome。10
Take a piece and put it in an appropriate amount of meat。11
It's a bit of a squeezing。12
All set back code into the steam cage。13
Cold water boilers, 15 minutes after the water has run out and 3 minutes after the fire。14
Juicy-leaved buns。A soup bun Make Tips
It's too long for the pot to be steamed, or the soup becomes water vapour, the size of the soup becomes large, and it breaks open。