Honey fork buns
By VicentaLakin
Honeybread buns, a Chinese-style breakfast snack. Before watching Hong Kong's film and television, she always saw the footage of the teahouse where the little sister drank “shrimp dumplings, fork buns ...”. Of course, I'm very interested in this food, but I haven't had a chance to eat it locally, so I'm at home. I think whether it's real or not, it's the king's way. What you do is best for your stomach, and it's really good for your economy。
Recipe Recommendations
- big powder 500G
- yeast 6G
- water
- white sugar 30g
- barbecued pork 200g
- pork sauce 60g
- starch 10g
- soy sauce 8g
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Honey fork buns
1
Prepare all the food2
(a) Put all the foods in the pasta material into the bread drums in the order of liquids and solids, with sugar in four corners, yeast in the middle of flour, be careful not to expose yeasts to the liquid below, start and face, and then start the fermentation programme3
(b) Fork meat is cut into small particles, and the size of the meat is determined by its own taste4
pour 180 g of water into the pot, then pour the fork sauce in and mix it evenly with heat5
Adding raw mixing evenly6
(b) Pumps of fork meat, which are cut down and evenly mixed, and a proper amount of water in the starch into the starch water7
(b) Cooking to a dense state, setting fire and pouring it into a bowl for use8
Flour fermenting twice as big, with a little bit of flour on its finger, or fermentation, with a few minutes of exhaust9
Scratch it into a small agent and crush it10
(b) Skin out11
(a) Putting appropriate amounts of material into the material12
(a) Pack all of them into the steam cage, with a lid on them and fermenting them again for about half an hour, with the fire burning and a little steaming for about 18 minutes13
It's finished, a little salt in the sweet, delicious14
It's finished, a little salt in the sweet, deliciousHoney fork buns Make Tips
Some sugar in the noodles can make the skin softer。