Fork buns
By VicentaLakin
My daughter ate the fork bun in the morning and asked: "Did she buy it outside? Her father lied to her. " My daughter said, "No wonder the skin is so soft." Her dad said, "It was your mom who did it." My daughter says, "It's delicious. Is it any more
Recipe Recommendations
- flour 500G
- yeast 5g
- white granulated sugar 20g
- warm water 165g
- pork belly appropriate amount
- pork sauce appropriate amount
- sesame oil appropriate amount
Steps for Fork buns
1
Precious fork: purified, skinned, cut about 2 cm thick。
2
A proper amount of forkbone sauce is mixed, and a fresh bag is used to freeze the refrigerator for 24 hours。
3
Put the proper amount of oil in the pot, put it in the pickled orchids, and the little fire is cooked in the 70s。
4
Chetin, put it in the bowl。
5
More fork sauce to mix. The fork will be ready, spare。
6
In large bowls, 165 grams of warm water, 500 grams of flour, 5 grams of yeast and 20 grams of white sugar。
7
Scratch the face, crush the face
8
Cover dry wet gauze, double the size of fermentation。
9
Pump down the fragrance oil, rub the face。
10
Squeeze it in a smooth face and crush it. (crowding)
11
Put dry wet gauze again, ferment twice the size。
12
The fermented pasta was smoothed, a small noodle was taken, the hand was flattened and the fork burned。
13
A hole in the middle with a wide finger, wrapped in a bun, double the size of fermentation. It's hot, it's fast
14
The fire evaporated for 15 minutes and suffocated for 5 minutes. This is a small fork bun
15
It's a big fork bun. It's all just as good。