A meat bun
By VicentaLakin
Last night's breakfast was because business didn't have time for this. It's been a long time since I've been eating meat buns, and I'm afraid they're not made of pork
Recipe Recommendations
- flour 500G
- lean meat 250g
- fat 100g
- Beijing cabbage one
- Angel dry yeast 2g
- water appropriate amount
- soy sauce 2 spoons
- oyster sauce 2 spoons
- spiced powder half a spoonful
- cornflour 2 spoons
- chicken essence appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- pepper appropriate amount
- salty fragrance
- steamed
- several hours
- ordinary
Steps for A meat bun
1
Prepare materials to dump a dry yeast into a bowl of 45 degrees of hot water to melt it into flour, with warm water rubbing it into a smooth noodle and fermenting it for three to four hours with a lid2
Skinned meat and fat meat are made into mashed meat with two spoons of soy sauce, two spoons of stork oil, half of a spoon of licorice, a small spoon of chicken, two spoons of platinum powder and pepper powder, and four spoons of edible oil3
Kyoba rinse the dry water, oil from the hot pot pours into the hot pot and softens it into a proper amount of chicken and salt, and both into the bowl4
Resize the fermented to double the size of the pre-fermented pasta, split into smaller ones of the same size (two-and-a-half wide fingers are the most appropriate, and can be rounded to about three millimeters with a cane5
A good face, hand in hand, put in a ready meat pie and vegetables, then shut up and pack the buns for 1 to 2 hours, so they can ferment6
The fermented buns will be fertilized in a steam cage and the pot will be fertilized in 20 minutes7
It's a combination of phenols8
It's meat9
Another bowl of your own soybean breakfast10
The goldfish has been pretty hot lately. It tickles