Fresh meat buns

By VicentaLakin

Fresh meat buns
It's not exaggerating to say that it's full of happiness, and it's always a happy, happy and fulfilling thing to cook. Sometimes a failure is a failure, and then a suitable ratio formula, a fire, a time, an infinite satisfaction in the heart can be found, and life can also have a taste in such a small success. The buns have always been good for the mother, and they've been made at home, but they're all different, and this time they're fragrance, half-fermented, not so thin, with some sesame and garlic leaves or onions in front of the pot, and a couple of seconds on the lid, open the lid, a fragrance. Take a bite, half the flesh and half the curvature。

Recipe Recommendations

  • flour 300 grams
  • water 175 grams
  • yeast 2 grams
  • fresh meat 150 grams
  • green onions 25 grams
  • Jiang 10 grams
  • oyster sauce 1 drop
  • black pepper a little
  • salt 8 grams
  • starch 8 grams

Steps for Fresh meat buns

  • 1
    Add 2 grams of yeast to 300 grams of flour and prepare 175 grams of water。
  • 2
    It mixes water into flour, becomes a smooth pasta, covers it and wakes up in warm places for about an hour。
  • 3
    The flesh is evenly mixed with shredded onions, ginger, beryllium, black pepper, salt, so that the flesh is strong。
  • 4
    The waking noodles are evenly divided into 16 pieces, rubbed in。
  • 5
    It's about 3-4 mm thick, not too thin。
  • 6
    The skin contains fresh meat。
  • 7
    I'll just wrap it up。
  • 8
    It doesn't take much to fill the pan with a proper amount of oil. Just stick the whole bottom。
  • 9
    The bag was packed and the pot had not started heating。
  • 10
    Cover the pan. It's about five minutes to heat up, and the bottom of the bag is already a little yellow。
  • 11
    During heating of buns in the pot, starch water can be prepared and 100 grams of water mixed with 8 grams of starch。
  • 12
    It's a little yellow on the bottom of the bag, so you can pour starch water along the side of the pot。
  • 13
    It's about four minutes to turn the hood into a fire heater and can shake the pan in the middle, so that the bottom of the bag is more even. The buns in the pot then become larger and fertilized with water vapour。
  • 14
    About four minutes, the water in the pot is almost dried up。
  • 15
    Put some sesame and garlic leaves or onion flowers on top of the lid for a second or two and open the lid。
  • 16
    Completed

    • Fresh meat buns Make Tips

    The hardest thing to do is to cook the bottom, which I've measured for a few minutes. It's just perfect, and it's possible that there might be a deviation in the time of fire. It's best to look at the bottom during the first frying. Two, fresh meat. I'm using about 8 cents of thin, 2 cents of fat meat from meat sales. It tastes a little bit more thin. Three, the living pasta wakes up for an hour, and it's almost half-open, but the process is still needed。

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