Frozen meat buns
By VicentaLakin
Learn to make dumplings, make buns, and then we'll learn to make buns for the weekend. It's important to be clean
Recipe Recommendations
Steps for Frozen meat buns
1
Prepare a little bit of warm water around 30 degrees, add white sugar + salt + yeast, mix it for a few minutes. Add flour to yeast water and face, rub it in white, smooth-faced face, and cover it in a warm, warm place about an hour, fermenting twice as big2
The fermentation of a beehive.3
Skinned meat, mushroom cut off the water, onion cut, ginger garlic cut off the spare.4
Add an egg, soy sauce, soy sauce, salt, raw, oil-consuming, ginger, garlic, a little sweet potato sodium, mixed in the direction of a clockwise, and this meat is sticky.5
Add a proper amount of flour to the face again, rub it a little bit more, rub it in the middle without a bubble, and it's smooth.6
Scratch the noodles to grow the strips.7
With a stubble stick, the cut twigs are tumbled.8
Take the wraps in your left hand, put them on the ready wraps and wrap them in.9
It's gonna take twice to get a good bun10
Put it on the board or in the cage box for about 15 minutes.11
Fire cools the pot, steams it for about 15 minutes, doesn't immediately open the hood, and then suffocates for three minutes.12
My own buns, my own pickles, my own porridgeFrozen meat buns Make Tips
A small amount of oil can be added to the face, so that the evaporated skin will be smooth. A little white sugar and salt will be added to the face to make it fermentably more fermentable.3. In doing so, the face will be covered with a shampoo in order to prevent the dry-breededing of the well-doing face, and each cork agent will be rubbed as much as there are no bubbles, so that the evaporation of the bag will be strong. 5. When steamed, cold-water pots will not immediately open the lid and suffocate for three minutes