Seaweed buns

By VicentaLakin

Seaweed buns
The buns are supposed to be made in the north. It's normal, but it's important to make a good meal. I believe you've had a lot of buns, but have you tried it with seaweed? Since I went to Long Island to eat a seafood bun, I've been reading it, and I've seen it move, so why don't you use it for a baget? Instead of having fresh sea belts in the spring, salted sea belts are a great option, and fresh sea belts can be eaten every year and four seasons. The benefits of seaweeds are many, not only rich in iodine, but also in the fight against cardiovascular diseases, as well as in eating more usually。

Recipe Recommendations

  • flour appropriate amount
  • meat appropriate amount
  • salted kelp appropriate amount
  • black bean sauce appropriate amount
  • yeast powder appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • peanut oil appropriate amount

Steps for Seaweed buns

  • 1
    The yeast flour and water are mixed into flour and grouping, and the fermentation is static。
  • 2
    Salted sea belts are clean, salted sea belts are clean, like fresh sea belts, and do not taste salty。
  • 3
    Cut to pieces。
  • 4
    Five flowers to pieces。
  • 5
    Add the meat to the ginger, salt, black bean sauce, peanut oil, then to the sea belt, and then it's ready。
  • 6
    Smash the fermented pasta, pull it into a small agent, and tumble it into a round bun。
  • 7
    Put the wraps on。
  • 8
    Just close your mouth。
  • 9
    This is the most important step in the soft skin。
  • 10
    After the second fermentation, the cages were oiled with buns and cold water。
  • 11
    It'll be 25 minutes。
  • 12
    Take out a bowl of soup while it's hot, beautiful。
  • 13
    Scrumptious, beautiful inside。

    • Seaweed buns Make Tips

    One, double fermentation is an important step towards soft buns. 2 Cold-water pans are intended to prevent excessive distillation of water and wet buns from forming dead bread。

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